When it comes to effortless entertaining, few options are as versatile or crowd-pleasing as tostadas. These crispy, flavorful disks of joy can be topped with a wide range of ingredients, from classic refried beans and shredded chicken to more adventurous combinations like grilled fish and pickled onions. Whether you’re hosting a backyard BBQ, a casual game-day gathering, or just need a quick weeknight dinner solution, tostadas are the perfect canvas for your culinary creativity.
In this article, we’ll take you on a culinary journey around the world with 20 mouth-watering tostada recipes that cater to every taste and dietary preference. From spicy seafood options to hearty vegetarian choices, these dishes are sure to inspire your next dinner party or family gathering.
Classic Beef Tostadas with Refried Beans
Experience the authentic flavors of Mexico with this simple recipe that combines tender beef, crispy tostadas, and creamy refried beans. Perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas (tostadas)
– Vegetable oil for frying
– Refried beans (store-bought or homemade)
– Shredded cheese (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat a large skillet over medium-high heat. Cook the ground beef, breaking it up with a spoon, until browned and cooked through.
2. Add diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in taco seasoning and 1/4 cup water. Bring to a simmer and let cook for 5 minutes.
4. Fry tortillas in hot oil for 30 seconds on each side, or until crispy and puffed. Drain on paper towels.
5. Assemble tostadas by spooning beef mixture onto fried tortillas, followed by refried beans and shredded cheese (if using).
6. Garnish with chopped cilantro (if desired) and serve immediately.
Cook Time: 20-25 minutes
Spicy Shrimp and Avocado Tostadas
Elevate your taco Tuesday with this flavorful and refreshing twist on traditional tostadas. Crispy tortillas are topped with succulent shrimp, creamy avocado, and a tangy slaw made with lime juice and chili flakes.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Chili flakes for topping (optional)
– Cilantro leaves for garnish (optional)
Instructions:
1. Preheat your oven to 400°F.
2. In a medium bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
3. Add the shrimp to the marinade and let it sit for at least 30 minutes.
4. Grill or cook the shrimp according to package instructions until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spreading a spoonful of diced avocado on each tortilla, followed by a few pieces of cooked shrimp, and finishing with a dollop of tangy slaw made from lime juice, chili flakes, and chopped cilantro (if using).
7. Serve immediately and enjoy!
Cooking Time: 30 minutes
Vegetarian Black Bean Tostadas
Satisfy your cravings with these crispy, flavorful tostadas packed with creamy black beans, tangy avocado, and a sprinkle of queso fresco. This vegetarian recipe is perfect for a quick snack or light meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 ripe avocado, diced
– 2 cloves garlic, minced
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Queso fresco or shredded Monterey Jack cheese (optional)
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, mash the black beans using a fork or a potato masher.
3. Add garlic, lime juice, and cumin; mix well.
4. Warm tortillas by wrapping them in foil and baking for 5-7 minutes.
5. Assemble tostadas by spreading a spoonful of black bean mixture onto each tortilla, topping with diced avocado, and sprinkling with queso fresco or cheese (if using).
6. Garnish with cilantro and serve immediately.
Cooking Time: 15-20 minutes
Chicken Tinga Tostadas with Queso Fresco
Get ready to experience the bold flavors of Mexico with this simple and delicious recipe. Chicken Tinga Tostadas with Queso Fresco is a twist on traditional tacos, featuring tender shredded chicken, crispy tortillas, and creamy queso fresco.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Queso fresco, crumbled (about 1/2 cup)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat lard or oil over medium-high. Add garlic and cook until fragrant.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Shred chicken with two forks. Add cumin, smoked paprika, salt, and pepper. Toss to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spooning shredded chicken onto warm tortillas and topping with crumbled queso fresco.
7. Garnish with chopped cilantro, if desired.
Cooking Time: About 20 minutes
Pulled Pork and Pineapple Tostadas
This recipe combines the tender sweetness of pulled pork with the tangy freshness of pineapple, all wrapped up in crispy tostadas. Perfect for a unique snack or appetizer.
Ingredients:
– 1 lb boneless pork shoulder
– 1/4 cup brown sugar
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 can (14 oz) diced pineapple
– 8-10 corn tortillas
– Shredded cheese, for serving
– Chopped cilantro, for garnish
Instructions:
1. Preheat oven to 275°F.
2. In a small bowl, mix together brown sugar, chili powder, cumin, and smoked paprika.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork in a large Dutch oven or slow cooker. Add diced pineapple on top.
5. Cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
6. Warm tortillas by wrapping them in foil and heating in the oven for 5 minutes.
7. Assemble tostadas by spreading shredded pork onto tortillas, topping with cheese, and garnishing with cilantro.
Cooking Time: 8-10 hours
Baja Fish Tostadas with Lime Crema
These crispy tostadas topped with beer-battered fish, tangy lime crema, and fresh cilantro are a delicious representation of the Baja Peninsula’s culinary style. Perfect for a quick dinner or casual gathering.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup beer, chilled
– Vegetable oil for frying
– 8 corn tortillas
– Lime Crema (see below)
– Fresh cilantro leaves for garnish
Instructions:
1. In a shallow dish, mix together flour, paprika, and cayenne pepper.
2. Dip fish pieces into the flour mixture, then beer, shaking off excess.
3. Fry fish in hot oil until golden brown, about 3-4 minutes per side.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tostadas with fried fish, Lime Crema, and cilantro.
Lime Crema:
– Mix together 1/2 cup sour cream, 2 tablespoons freshly squeezed lime juice, and 1 minced garlic clove.
– Refrigerate until ready to use.
Cooking Time: 15-20 minutes
Mushroom and Poblano Tostadas
Elevate your snack game with this easy-to-make recipe that combines the earthy flavors of mushrooms and poblanos with crispy tostadas. Perfect for a quick lunch or dinner, these flavorful bites are sure to please.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 large poblanos, roasted and diced
– 1/4 cup queso fresco or feta cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Vegetable oil for frying
– Salt, to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry the tortillas until crispy and golden, flipping halfway through (about 30 seconds per side).
3. In a separate pan, sauté the mushrooms with a pinch of salt until they release their moisture and start to brown.
4. Add the roasted poblanos to the mushroom mixture and stir to combine.
5. Assemble the tostadas by placing a spoonful of the mushroom-poblano mixture onto each tortilla, followed by a sprinkle of cheese and cilantro.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Breakfast Tostadas with Scrambled Eggs
Start your day with a flavorful and filling breakfast: Breakfast Tostadas with Scrambled Eggs!
Ingredients:
– 6-8 corn tortillas
– 4 large eggs
– 1 tablespoon butter, melted
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
– Shredded cheese (such as cheddar or Monterey Jack) (optional)
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste.
2. Heat a non-stick skillet over medium heat. Pour in the melted butter, then add the scrambled eggs. Cook until they’re almost set, about 3-4 minutes.
3. Meanwhile, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. To assemble the tostadas, place a warmed tortilla on a plate, then spoon the scrambled eggs over the top. Add any desired toppings, such as cilantro or cheese.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Grilled Chicken and Mango Tostadas
Elevate your taco game with this sweet and savory twist on traditional tostadas. Grilled chicken, juicy mango, and crunchy tortillas come together for a flavor combination that’s sure to impress.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ripe mangos, diced
– 8-10 corn tortillas
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Marinate chicken in lime juice, olive oil, and cumin for at least 30 minutes.
3. Grill chicken until cooked through, about 5-6 minutes per side.
4. Meanwhile, toast tortillas by grilling them for 30 seconds on each side or baking at 350°F for 2-3 minutes.
5. Assemble tostadas by slicing grilled chicken and topping with mango, a sprinkle of salt and pepper, and any desired toppings.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Tostadas
This vibrant dish combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy corn tortilla. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Fresh cilantro leaves (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a pan, heat cumin over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
3. Add black beans to the pan and stir to combine with the onion mixture. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spreading black bean mixture on a tortilla, topping with roasted sweet potato, and finishing with shredded cheese (if using). Garnish with cilantro leaves (if desired).
Cooking Time: 25 minutes
Carnitas Tostadas with Pickled Onions
This recipe combines the tender, slow-cooked pork of carnitas with crunchy tostadas and a tangy kick from pickled onions. Perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound pork shoulder
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1/2 cup orange juice
– 1/2 cup lime juice
– 2 tablespoons chopped fresh cilantro
– 8-10 corn tortillas
– Salt and pepper, to taste
– Pickled onions (recipe below)
– Optional: diced radishes, sliced avocado, sour cream, or queso fresco for topping
Pickled Onions:
– 1 large red onion, thinly sliced
– 1/4 cup lime juice
– 1/4 cup water
– 2 tablespoons sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a slow cooker, combine pork shoulder, lard or oil, garlic, orange juice, lime juice, and cilantro. Cook for 8-10 hours.
3. Warm tortillas by wrapping them in foil and baking for 5 minutes.
4. Shred pork with two forks and season with salt and pepper.
5. Assemble tostadas by spooning carnitas onto tortillas and topping with pickled onions, radishes, avocado, sour cream, or queso fresco (if using).
Tuna and Avocado Tostadas
Elevate your snack game with this easy-to-make recipe that combines the richness of tuna with the creaminess of avocado. Perfect for a quick lunch or dinner, these tostadas are sure to become a favorite.
Ingredients:
– 1 can of tuna (drained and flaked)
– 2 ripe avocados, diced
– 6-8 corn tortillas
– 1/4 cup of red onion, thinly sliced
– 1 lime, juiced
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, cilantro
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Arrange the tortillas on a baking sheet and toast for 5-7 minutes, or until crispy.
3. In a medium bowl, mix together the tuna, avocado, red onion, lime juice, salt, and pepper.
4. Assemble the tostadas by spooning the tuna mixture onto each tortilla, leaving a small border around the edges.
5. Serve immediately, with optional toppings of your choice.
Cooking Time: 10-12 minutes
Chorizo and Potato Tostadas
These crispy tostadas are filled with the bold flavors of chorizo and creamy potatoes, perfect for a quick and satisfying snack or meal. With just a few ingredients and minimal preparation, you can enjoy this delicious Mexican-inspired dish in no time.
Ingredients:
– 8-10 corn tortillas
– 1/2 pound chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook chorizo sausage over medium-high heat until browned, about 5 minutes.
3. Add potatoes, onion, and garlic to the skillet. Cook until potatoes are tender, about 15-20 minutes.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spooning potato mixture onto warmed tortillas, followed by chorizo slices.
6. Serve immediately with desired toppings.
Cooking Time: 25-30 minutes
Vegan Lentil and Walnut Tostadas
Vegan Lentil and Walnut Tostadas: A flavorful and nutritious twist on traditional Mexican street food!
Ingredients:
– 1 cup cooked lentils
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6 corn tortillas
– Optional toppings: diced tomatoes, avocado, cilantro, salsa
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add cooked lentils and walnuts; stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spooning the lentil-walnut mixture onto each tortilla, leaving a small border around edges.
7. Add desired toppings and serve immediately.
Cook Time: 15 minutes
Prep Time: 5 minutes
Pork Al Pastor Tostadas
Experience the bold flavors of Mexico with this recipe for Pork Al Pastor Tostadas, a delicious twist on traditional tacos. Tender pork is marinated in a mixture of spices and pineapple, then grilled to perfection and served atop crispy tortillas.
Ingredients:
– 1 pound boneless pork shoulder, cut into thin strips
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup chopped fresh cilantro
– 1/2 cup pineapple chunks
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and crumbled queso fresco (optional)
Instructions:
1. In a large bowl, combine pork, lime juice, garlic, olive oil, cumin, paprika, and cayenne pepper. Marinate for at least 30 minutes or up to 2 hours.
2. Preheat grill to medium-high heat. Remove pork from marinade and cook for 3-4 minutes per side, or until cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by topping warmed tortillas with grilled pork, pineapple chunks, cilantro, and a squeeze of lime juice.
Cooking Time: 15 minutes
Zucchini and Corn Tostadas
These crispy tostadas are loaded with sautéed zucchini, corn, and cheese for a deliciously fresh twist on traditional Mexican cuisine.
Ingredients:
– 8-10 corn tortillas
– 1 medium zucchini, diced
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado slices, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced zucchini and corn kernels; cook until tender, about 5-6 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spreading cooked vegetable mixture onto tortillas, followed by shredded cheese.
7. Bake in preheated oven for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 25-30 minutes.
Barbacoa Beef Tostadas
Experience the bold flavors of Mexico with this hearty recipe for Barbacoa Beef Tostadas. Tender beef, rich spices, and crunchy tortillas come together to create a delicious snack or meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into large chunks
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/4 cup beef broth
– Salt and pepper, to taste
– 6-8 corn tortillas
– Vegetable oil, for frying
– Optional toppings: diced radishes, lime wedges, shredded lettuce, crumbled queso fresco
Instructions:
1. In a large Dutch oven or heavy pot, brown the beef over medium-high heat.
2. Add onions and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, chili powder, and beef broth. Cover and simmer for 2 hours or overnight.
4. Fry tortillas in hot oil until crispy; drain on paper towels.
5. Assemble tostadas by spooning the barbacoa beef onto a tortilla and adding desired toppings.
Cook Time: 2 hours
Buffalo Chicken Tostadas with Blue Cheese
Elevate your snack game with this flavorful recipe that combines the spicy kick of buffalo chicken with the creaminess of blue cheese on crispy tostadas.
Ingredients:
– 1 pound cooked chicken, shredded
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– 8-10 corn tortillas (tostada shells)
– 1/2 cup crumbled blue cheese
– Chopped cilantro, for garnish
– Salt and pepper, to taste
Instructions:
1. In a medium bowl, mix together chicken, buffalo sauce, mayonnaise, lime juice, and garlic powder.
2. Arrange tortillas on a baking sheet and toast in the oven at 350°F for 5-7 minutes or until crispy.
3. Spoon about 2 tablespoons of the chicken mixture onto each tostada shell.
4. Top with crumbled blue cheese and garnish with cilantro.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pico de Gallo and Guacamole Tostadas
Celebrate the flavors of Mexico with this simple and delicious recipe for Pico de Gallo and Guacamole Tostadas. Perfect for a quick snack or appetizer, these crispy tortillas topped with creamy guacamole and tangy pico de gallo are sure to please.
Ingredients:
– 1 ripe avocado, diced
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tomato, diced
– 1 tablespoon cilantro, chopped
– Salt and pepper to taste
– 8 corn tortillas
– Vegetable oil for frying
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. Fry the tortillas in small batches until crispy, about 30 seconds per side. Drain on paper towels.
3. In a bowl, combine the avocado, lime juice, red onion, jalapeño, and cilantro for the guacamole.
4. In another bowl, mix together the diced tomato with salt and pepper to taste for the pico de gallo.
5. Assemble the tostadas by spreading a layer of guacamole on each tortilla, followed by a spoonful of pico de gallo.
Cooking Time: 15 minutes (including frying time)
Eggplant and Chipotle Tostadas
Elevate your snack game with these crispy tostadas loaded with roasted eggplant, chipotle-spiced black beans, and creamy crema. Perfect for a quick bite or as an appetizer.
Ingredients:
– 2 large eggplants
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
– 8 corn tortillas (for tostadas)
– Crema or sour cream for serving
Instructions:
1. Preheat oven to 400°F.
2. Roast eggplants for 30 minutes, or until tender. Let cool.
3. In a pan, heat olive oil over medium heat. Add chipotle peppers and cook for 1 minute.
4. Add black beans to the pan and stir in lime juice. Cook for an additional 2-3 minutes. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in foil and heating in the oven for 5-7 minutes.
6. Assemble tostadas by spreading a layer of chipotle black beans on each tortilla, followed by roasted eggplant and a dollop of crema.
Cooking Time: 45 minutes
Summary
Get ready to elevate your snack game with these 20 crispy tostada recipes! From classic beef to vegetarian black bean, and even vegan lentil and walnut, there’s a flavor combination for every occasion. Whether you’re in the mood for spicy shrimp and avocado, breakfast scrambled eggs, or pulled pork and pineapple, this collection has got you covered. Plus, with options like grilled chicken and mango, carnitas with pickled onions, and buffalo chicken with blue cheese, you’ll never run out of ideas. So go ahead, get creative, and make some unforgettable tostadas!
