Description
Crunchy tostada shells loaded with juicy carne asada, creamy toppings, and fresh flavor in every bite.
Ingredients
For the Steak:
2 lbs flank or skirt steak
1/4 cup fresh lime juice (about 4–5 limes)
3 tbsp olive oil
4 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp oregano
Salt & pepper to taste
For Assembly:
8 tostada shells (or baked corn tortillas)
1 cup refried beans, warmed
2 cups shredded lettuce
1 tomato, diced
1/2 red onion, thinly sliced
1 cup shredded Mexican cheese blend
1/2 cup crema or Greek yogurt
1 avocado, sliced
Cilantro & lime wedges for topping
Instructions
1. Whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, and oregano. Season steak and marinate 2–4 hours.
2. Preheat grill or skillet to high. Remove steak from fridge 10 mins before cooking.
3. Grill or sear steak for 4–6 mins per side for medium-rare. Rest 5 mins.
4. Slice steak thinly against the grain.
5. Spread beans on tostadas. Top with lettuce, tomato, onions, steak, cheese, crema, avocado, and cilantro. Serve with lime.
Notes
To prevent soggy shells, spread beans first as a moisture barrier.
Store toppings and steak separately; reheat steak with a splash of lime.
For variety, use chicken, mushrooms, or black beans.
Marinate steak overnight for deeper flavor.
Freeze raw marinated steak to save prep time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 410
- Sugar: 3g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg