Description
Crispy tostada shells topped with marinated grilled steak, refried beans, fresh veggies, and creamy toppings. A quick, flavorful dish perfect for any occasion.
Ingredients
1 lb flank or skirt steak
1 tablespoon olive oil
1 lime, juiced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
8 tostada shells
1 cup refried beans, warmed
1/2 cup crumbled queso fresco
1 cup shredded lettuce
1 cup pico de gallo
1/2 cup sour cream or Mexican crema
1 avocado, mashed or sliced
Fresh cilantro, chopped (optional)
Instructions
Combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a bowl to create the marinade.
Add steak to the marinade, cover, and refrigerate for at least 30 minutes.
Preheat a grill or cast-iron skillet over medium-high heat.
Grill steak for 3-4 minutes per side for medium-rare, using a meat thermometer to check for 135°F (57°C) internal temperature.
Let the steak rest for 5 minutes, then slice thinly against the grain.
Warm tostada shells, spreading a layer of refried beans on each.
Top with grilled steak slices, shredded lettuce, pico de gallo, queso fresco, sour cream or crema, and mashed avocado.
Garnish with fresh cilantro if desired and serve on a platter.
Notes
For halal compliance, ensure queso fresco and crema are free from animal enzymes.
Use a plant-based queso substitute for a vegan option.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg