Here is a tasty super fresh take on the your traditional tostada. I always have corn tortillas in my freezer – that way they are fresh and I can use them whenever the mood strikes. I was thinking it would be fun to make a fresh salsa and use that as the main component of a tostada. I love tostadas – restaurant versions are so heavy though, laden with re-fried beans, cheese, sour cream…I am not a fan. I end up having them make my own version of a healthier version – so I figured, why not make my own!
Here is what I came up with. Feel free to add black beans, shrimp, chicken – your call! This version is just vegetables.
TOSTADAS with FRESH CUCUMBER JICIMA SALSA
3 Roma Tomatoes – diced
1/2 Jicama- diced
1/2 Cucumber – diced
1 Green onion – just the green parts
1/2 Red onion – chopped
2 Tbsp Cilantro
1/2 Jalapeño chopped
Olive Oil – 1 Tablespoon or to taste – depends how oily you like it.
1/2 lime for the juice
Sea Salt & Pepper
Chop all ingredients add your oil, lime, s&p – cover and let meld for at least 30 minutes.
For the corn tortillas, I like to cook them on top of the stove over the gas flame until they become crispy – this way involves no oil!
Now just top your tortilla with the delicious fresh salsa, drizzle with your favorite hot sauce and maybe even a sprinkle of cotija cheese!
**remember you can add any protein you like as well.
Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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