Crispy Southwestern Salad Tostadas Recipe
These Crispy Southwestern Salad Tostadas combine crunchy baked corn tortillas with a vibrant mix of cabbage, beans, jicama, avocado, and fresh veggies, topped with a zesty lime cilantro yogurt dressing. Ready in just 30 minutes, this colorful and healthy dish is perfect for a quick lunch or light dinner with a refreshing southwestern flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Tostadas
- 8 corn tortillas
- Avocado oil spray
- Kosher salt, to taste
Salad
- 3 cups shredded cabbage
- 15 oz can pinto beans, drained and rinsed (or black beans)
- 1 cup diced jicama
- 1 avocado, chopped
- 1/2 cup sliced radishes
- 1/2 cup sliced red onion
- 1/3 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1/3 cup pepitas
- Kosher salt and black pepper, to taste
Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon minced jalapeño
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- Kosher salt and pepper, to taste
To Serve
- Lime wedges
Instructions
- Prepare the Tostadas: Preheat your oven to 425°F. Spray both sides of each corn tortilla generously with avocado oil spray and sprinkle with kosher salt. Arrange them in a single layer on a large baking sheet. Bake for 6 minutes, then flip each tortilla and bake for an additional 3 to 5 minutes, or until the tortillas are golden and crispy.
- Mix the Salad: In a large bowl, combine the shredded cabbage, drained and rinsed pinto beans, diced jicama, chopped avocado, sliced radishes, sliced red onion, chopped cilantro, crumbled cotija cheese, and pepitas. Season with kosher salt and black pepper to taste, then gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the plain Greek yogurt, lime juice, chopped cilantro, minced jalapeño, minced garlic, ground cumin, and kosher salt and pepper to taste until smooth and well blended.
- Toss the Salad with Dressing: Pour the yogurt dressing over the salad mixture. Toss thoroughly to ensure every ingredient is coated with the tangy, creamy dressing.
- Assemble and Serve: Place a generous portion of the salad with dressing atop each crispy tostada shell. Serve immediately with fresh lime wedges on the side for added zing. Enjoy your vibrant and crunchy southwestern salad tostadas!
Notes
- For extra protein, black beans can be used instead of pinto beans.
- Adjust the amount of jalapeño in the dressing to control the heat level.
- To make this dish vegan, substitute the Greek yogurt with a dairy-free yogurt and omit the cotija cheese or use a vegan cheese alternative.
- Serve immediately after assembling to maintain the tostada shells’ crispiness.
- Jicama adds a nice crunch and sweetness; if unavailable, water chestnuts or diced cucumber may be used as substitutes.
