Tostadas are the ultimate canvas for creativity, and with these 15 recipes, you’re in for a treat! Each one offers a fun and crunchy meal that’s easy to whip up and puts a delicious spin on your usual dinner routine. Whether you’re in the mood for meat, veggies, or something a little different, there’s a tostada recipe here that’ll tickle your taste buds and bring a smile to your face.
Vegetarian Black Bean Tostadas
Vegetarian black bean tostadas are a delightful dish that combines crunchy corn tortillas with a hearty black bean base, topped with fresh veggies. This recipe is simple to prepare, making it a perfect choice for a quick lunch or a light dinner. The flavors are vibrant and refreshing, especially with the addition of lime and cilantro.
These tostadas are highly customizable, allowing you to add your favorite toppings or adjust the spice level to your liking. They make a satisfying meal that is both nutritious and delicious, showing that vegetarian fare can be just as exciting as any other!
Ingredients
- 4 corn tostada shells
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup diced mango
- 1 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare the Beans: In a bowl, mash half of the black beans with a fork and mix in the remaining whole beans. Season with salt and pepper.
- Make the Salsa: In another bowl, combine the diced tomatoes, mango, cucumber, red bell pepper, and cilantro. Drizzle lime juice over the mixture and toss gently.
- Assemble the Tostadas: Spread a generous layer of black beans on each tostada shell. Top with the salsa mixture.
- Serve: Enjoy the tostadas right away, garnished with extra cilantro and lime wedges if desired.
Crispy Fish Tostadas with Cabbage Slaw
Crispy fish tostadas topped with fresh cabbage slaw are a delightful twist on a classic Mexican dish. The combination of crunchy, flavorful fish with a tangy slaw creates a savory and satisfying meal. This recipe is not only tasty but also simple to make, perfect for a quick dinner or a fun lunch.
The tostadas are crunchy and provide the ideal base for the fish and slaw. Each bite is packed with flavor and texture, making it a dish everyone will love. Plus, you can customize the toppings to suit your taste!
Ingredients
- 1 lb white fish fillets (like cod or tilapia)
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 4 tostada shells
- 2 cups shredded cabbage
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Fish: Preheat your oven to 400°F (200°C). In a shallow bowl, combine cornmeal, paprika, garlic powder, salt, and pepper. Dip each fish fillet in the beaten egg, then coat with the cornmeal mixture.
- Bake the Fish: Place the coated fish on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the fish is golden and cooked through.
- Make the Slaw: In a bowl, mix together shredded cabbage, mayonnaise, and lime juice. Toss until the cabbage is well coated.
- Assemble the Tostadas: Place a tostada shell on a plate, add a layer of baked fish, and top with cabbage slaw. Garnish with fresh cilantro and serve with lime wedges.
Chipotle Chicken Tostadas with Mango Salsa
Chipotle Chicken Tostadas with Mango Salsa are a delightful combination of spicy and sweet flavors that come together to create a vibrant meal. The marinated chicken, infused with chipotle seasoning, packs a flavorful punch, while the fresh mango salsa adds a refreshing contrast. This dish is not only delicious but also straightforward to prepare, making it a perfect option for weeknight dinners or casual gatherings.
These tostadas are crunchy, satisfying, and can be customized to suit your taste. Whether you serve them as an appetizer or a main course, the combination of textures and flavors is sure to impress everyone at the table.
Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons chipotle sauce
- 8 tostada shells
- 1 mango, diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a bowl, mix the shredded chicken with chipotle sauce, salt, and pepper until fully coated.
- Make the Mango Salsa: In another bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Stir well and set aside.
- Assemble the Tostadas: On each tostada shell, layer the chipotle chicken evenly.
- Add the Toppings: Spoon the mango salsa generously over the chicken on each tostada.
- Serve: Enjoy immediately, garnished with additional cilantro if desired.
Pulled Pork Tostadas with Pineapple
Pulled pork tostadas with pineapple offer a delightful combination of flavors and textures. The savory, tender pulled pork pairs beautifully with the sweet and tangy pineapple, providing a refreshing contrast. This recipe is simple to make, perfect for a casual meal or gathering with friends.
In just a few steps, you can whip up these tasty tostadas that are sure to impress. Assemble them quickly and enjoy a crunchy, flavorful bite that’s both filling and satisfying!
Ingredients
- 2 cups cooked pulled pork
- 1 cup fresh pineapple, diced
- 8 tostada shells
- 1/4 cup chopped cilantro
- 1/2 cup salsa
- 1 lime, cut into wedges
- Hot sauce (optional)
Instructions
- Prepare the Tostadas: Begin by warming the tostada shells in the oven at 350°F (175°C) for about 5 minutes until crispy.
- Assemble the Filling: In a bowl, mix the pulled pork with a bit of salsa to enhance the flavor.
- Top the Tostadas: Spoon the pulled pork mixture onto each tostada shell. Follow with the diced pineapple and a sprinkle of chopped cilantro.
- Finish and Serve: Drizzle with additional salsa or hot sauce if desired. Serve with lime wedges for an extra burst of flavor. Enjoy your pulled pork tostadas!
Roasted Vegetable Tostadas with Feta
Roasted vegetable tostadas with feta are all about celebrating fresh flavors and textures. Each crispy tortilla is topped with a colorful medley of roasted veggies, bringing a mix of sweetness and earthiness that pairs perfectly with the creamy tang of feta cheese. This dish is not only delightful on the palate but also quick to prepare, making it a wonderful option for a casual weeknight meal or a festive gathering.
The crunch of the tostada base complements the tender vegetables beautifully. It’s a simple recipe that allows you to customize toppings to your liking, whether you prefer spicy peppers or milder zucchini. Topped with fresh herbs, these tostadas are both nutritious and satisfying.
Ingredients
- 4 corn tostadas
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the cherry tomatoes, zucchini, yellow bell pepper, and red onion with olive oil, salt, and pepper. Spread them out evenly.
- Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables roast, warm the corn tostadas in the oven for about 5 minutes until crispy.
- Once the vegetables are done, remove them from the oven and let them cool slightly.
- Top each tostada with a generous portion of the roasted vegetables, crumbled feta, and a sprinkle of fresh cilantro. Drizzle with lime juice before serving.
Egg and Chorizo Breakfast Tostadas
Egg and chorizo breakfast tostadas are a delightful way to kickstart your day. With crispy tostadas topped with fluffy scrambled eggs and flavorful chorizo, this dish is not just filling but also packed with flavor. The combination of spices from the chorizo pairs perfectly with the creamy texture of the eggs, making each bite a treat.
This recipe is simple to whip up and perfect for busy mornings or leisurely brunches. Plus, you can customize the toppings to suit your taste, whether you prefer avocado, fresh cilantro, or a sprinkle of cheese. Enjoy this crunchy and satisfying meal any time of the day!
Ingredients
- 4 tostadas
- 4 large eggs
- 1 cup cooked chorizo
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- Hot sauce, optional
Instructions
- Cook the Chorizo: In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet, scramble the eggs over medium heat until just set and fluffy.
- Assemble the Tostadas: Place the tostadas on a plate. Top each tostada with a generous scoop of scrambled eggs, followed by the cooked chorizo.
- Add Toppings: Finish with sliced avocado, fresh cilantro, and a drizzle of hot sauce if desired.
- Serve: Enjoy immediately while the tostadas are still crispy!
Spicy Shrimp Tostadas with Avocado Cream
Spicy shrimp tostadas topped with creamy avocado sauce offer a delightful mix of flavors and textures. The shrimp are seasoned with a kick of spice and cooked to perfection, while the avocado cream adds a smooth, refreshing touch. This dish is not only packed with flavor but is also simple to whip up, making it perfect for a quick weeknight dinner or a weekend gathering.
Each bite delivers a satisfying crunch from the tostada, balanced by the tender shrimp and rich avocado. It’s a fun meal that’s sure to impress your family and friends while keeping things casual. Let’s dive into how to make these tasty tostadas!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 8 tostada shells
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Shrimp: In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat.
- Make the Avocado Cream: In a small bowl, mash the avocado. Stir in sour cream and lime juice until smooth. Season with salt to taste.
- Assemble the Tostadas: Spread a generous amount of avocado cream on each tostada shell. Top with the cooked shrimp and garnish with fresh cilantro.
- Serve: Squeeze lime juice over the top and enjoy immediately!
Classic Beef Tostadas with Refried Beans
Classic beef tostadas with refried beans are a delightful combination of textures and flavors. The crunchy tostada shell is topped with savory ground beef and creamy refried beans, creating a satisfying meal that’s quick to prepare. Each bite brings together the richness of the beef, the smoothness of the beans, and the freshness of your favorite toppings.
This recipe is simple enough for a weeknight dinner but feels special enough to serve at a casual gathering. Customize your tostadas with fresh salsa, shredded cheese, and chopped cilantro for a burst of flavor. Let’s dive into how to whip up these tasty tostadas!
Ingredients
- 8 tostada shells
- 1 pound ground beef
- 1 can (15 oz) refried beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- Hot sauce (optional)
Instructions
- Cook the Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in chili powder, cumin, salt, and pepper. Cook for an additional 2 minutes.
- Warm the Beans: In a small saucepan, heat the refried beans over low heat until warm, stirring occasionally.
- Assemble the Tostadas: Spread a layer of refried beans on each tostada shell. Top with the seasoned ground beef, followed by shredded cheese, diced tomatoes, onions, and cilantro.
- Serve: Drizzle with hot sauce if desired, and enjoy your delicious tostadas!
BBQ Chicken Tostadas with Coleslaw
BBQ Chicken Tostadas with Coleslaw are a delightful twist on traditional tostadas, combining smoky flavors with a crunchy texture. The sweet and tangy BBQ chicken is perfectly balanced by the crispness of the coleslaw, making every bite a tasty experience. This recipe is simple to whip up, making it a fantastic choice for a casual dinner or a fun gathering with friends.
Using pre-cooked chicken or rotisserie chicken can save time, allowing you to focus on bringing together the delicious toppings. The blend of BBQ sauce, fresh veggies, and creamy coleslaw creates a satisfying meal that everyone will enjoy.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup BBQ sauce
- 8 tostada shells
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). Arrange tostada shells on a baking sheet and warm them in the oven for about 5 minutes.
- In a bowl, mix the shredded chicken with BBQ sauce until well coated. Set aside.
- Prepare the coleslaw by combining the coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a separate bowl. Toss until everything is evenly mixed.
- Once the tostadas are warm, remove them from the oven. Top each tostada with a generous amount of the BBQ chicken, followed by coleslaw, diced tomatoes, and shredded cheese.
- Garnish with fresh cilantro and serve immediately. Enjoy your tasty BBQ chicken tostadas!
Tuna Poke Tostadas with Seaweed Salad
Tuna poke tostadas bring a delightful twist to a traditional dish, blending fresh flavors with a satisfying crunch. The combination of marinated tuna, fresh vegetables, and crispy tostadas creates a fun meal that’s both light and filling. Plus, it’s simple to prepare, making it a great choice for quick lunches or casual dinners.
The bright taste of the tuna pairs beautifully with the seaweed salad, adding an oceanic flair to every bite. Topped with sesame seeds and fresh veggies, these tostadas are visually appealing and bursting with flavor. They’re perfect for gatherings or just a cozy night in.
Ingredients
- 1 pound sushi-grade tuna, diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 avocado, diced
- 1 small cucumber, diced
- 1 medium tomato, diced
- 2 tablespoons chopped green onions
- 4 tostada shells
- 1 cup seaweed salad
- 2 tablespoons sesame seeds
Instructions
- Marinate the Tuna: In a bowl, combine diced tuna, soy sauce, and sesame oil. Mix gently and let it marinate for about 10 minutes.
- Prepare the Vegetables: While the tuna is marinating, dice the avocado, cucumber, and tomato. Set aside.
- Assemble the Tostadas: On each tostada shell, layer the marinated tuna, followed by the diced avocado, cucumber, and tomato.
- Add Seaweed Salad: Top each tostada with a generous portion of seaweed salad.
- Finish with Sesame Seeds: Sprinkle sesame seeds over the assembled tostadas before serving.
Mediterranean Tostadas with Hummus
Mediterranean tostadas with hummus are a delightful and satisfying dish that perfectly captures the vibrant flavors of the Mediterranean. With a crispy base topped with creamy hummus and fresh veggies, these tostadas provide a crunchy and refreshing meal that’s easy to prepare and enjoyable to eat.
The combination of smooth hummus, juicy tomatoes, and tangy olives creates a delightful explosion of taste in each bite. This recipe is not only simple to make but also versatile, allowing you to customize the toppings to suit your taste. Whether it’s for a light lunch, a quick snack, or a party platter, these tostadas are sure to please!
Ingredients
- 4 tostada shells
- 1 cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- Fresh cilantro or parsley, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Tostada Base: Start by laying out the tostada shells on a serving platter.
- Add the Hummus: Spread a generous layer of hummus over each tostada shell, leaving a little edge around the border.
- Top with Veggies: Evenly distribute the halved cherry tomatoes and sliced olives over the hummus on each tostada.
- Season: Sprinkle with salt and pepper to taste, and garnish with fresh cilantro or parsley.
- Serve: Enjoy immediately, or chill for a bit to let the flavors meld before serving.
Pork Carnitas Tostadas with Cilantro Lime Rice
Pork Carnitas Tostadas are a delightful way to enjoy the rich flavors of slow-cooked pork layered on a crispy base. The combination of tender, shredded pork garnished with fresh toppings like cilantro, diced tomatoes, and zesty lime creates a vibrant and satisfying meal. Plus, the cilantro lime rice adds a refreshing twist that perfectly complements the savory flavors of the carnitas.
This recipe is simple and fun to make, making it perfect for a weeknight dinner or a gathering with friends. The crispy tostadas serve as an ideal foundation for the hearty pork and bright toppings, offering a great crunch in every bite.
Ingredients
- 2 lbs pork shoulder
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 8 tostada shells
- 2 cups cooked rice
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1 cup diced tomatoes
- Sour cream, for topping
- Lime wedges, for serving
Instructions
- Slow Cook the Pork: In a slow cooker, combine the pork shoulder, onion, garlic, cumin, chili powder, salt, pepper, orange juice, and lime juice. Cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- Prepare the Rice: While the pork is cooking, prepare the cilantro lime rice. Mix the cooked rice with lime juice and chopped cilantro. Set aside.
- Assemble the Tostadas: Once the pork is done, shred it using two forks. On each tostada shell, layer a generous amount of shredded pork, cilantro lime rice, diced tomatoes, and avocado.
- Top and Serve: Drizzle with sour cream, garnish with more cilantro, and serve with lime wedges on the side. Enjoy your tasty Pork Carnitas Tostadas!
Sweet Potato Tostadas with Black Beans
Sweet potato tostadas topped with black beans are a delightful combination of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy black beans, creating a satisfying meal that’s as nutritious as it is tasty. These tostadas are not only easy to make, but they also deliver a vibrant pop of color to your table, making them perfect for any occasion.
The crunch of the tostada base complements the creamy avocado and the freshness of herbs, making every bite enjoyable. Whether you’re hosting a casual get-together or just looking for a quick weeknight dinner, this recipe is sure to please everyone.
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 can black beans (15 oz), rinsed and drained
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- 6 corn tostadas
Instructions
- Preheat your oven to 425°F (220°C). Peel and slice the sweet potatoes into rounds about 1/4-inch thick.
- In a bowl, toss the sweet potato slices with olive oil, chili powder, salt, and pepper until well coated. Spread them out on a baking sheet.
- Roast the sweet potatoes in the oven for about 20-25 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.
- While the sweet potatoes roast, prepare the black beans by heating them in a small saucepan over medium heat until warmed through. Season with salt and pepper to taste.
- To assemble, place a few sweet potato rounds on each tostada, followed by a generous scoop of black beans. Top with avocado slices and garnish with fresh cilantro. Serve immediately and enjoy!
Grilled Steak Tostadas with Chimichurri
Grilled steak tostadas topped with vibrant chimichurri sauce offer a delightful combination of flavors and textures. The juicy, seasoned steak pairs perfectly with the fresh and tangy notes of chimichurri, making this dish not only delicious but also simple to whip up for any occasion.
This recipe is perfect for a casual weeknight dinner or a fun gathering with friends. The crunch of the tostada adds a satisfying bite, while the colorful toppings bring a burst of freshness. Let’s dive into the ingredients and steps to create these tasty tostadas!
Ingredients
- 1 lb flank steak
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 tostada shells
- 1 cup cherry tomatoes, halved
- 1 cup diced mango
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Marinate the Steak: Rub olive oil, salt, and pepper on the flank steak. Let it marinate for at least 30 minutes.
- Grill the Steak: Preheat your grill to medium-high heat. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired doneness. Remove from the grill and let it rest for a few minutes.
- Prepare the Tostadas: While the steak is resting, arrange the tostada shells on a platter.
- Slice the Steak: Thinly slice the grilled steak against the grain and place it on the tostada shells.
- Add Toppings: Top the steak with cherry tomatoes, diced mango, crumbled feta cheese, and chopped cilantro. Squeeze lime juice over the tostadas.
- Serve: Enjoy immediately as a fun and crunchy meal!
Buffalo Cauliflower Tostadas
Buffalo Cauliflower Tostadas are a fun twist on traditional tostadas, combining crunchy tortillas with spicy, flavorful cauliflower. This dish offers a great balance of heat from the buffalo sauce and a creamy touch from the toppings, making it both satisfying and delicious. It’s an easy recipe to whip up, perfect for a quick weeknight dinner or a casual gathering with friends.
The cauliflower is roasted to perfection, creating a crispy texture that pairs wonderfully with the crunchy tostada base. Topped with green onions and a drizzle of ranch or yogurt, these tostadas are sure to please everyone at the table while being a healthier alternative to meat-based options.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1/2 cup buffalo sauce
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup ranch dressing or yogurt
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper until well coated.
- Spread the cauliflower on the prepared baking sheet in a single layer. Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, stirring halfway through.
- Once roasted, toss the cauliflower with the buffalo sauce until evenly coated.
- While the cauliflower is roasting, heat the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side until warm and slightly crispy.
- To assemble, place a generous amount of buffalo cauliflower on each tortilla. Drizzle with ranch dressing or yogurt and sprinkle with chopped green onions before serving.