Description
Crispy corn tortillas topped with juicy marinated carne asada, creamy guacamole, fresh pico de gallo, shredded lettuce, and crumbled queso fresco. These tostadas are bold, flavorful, and packed with texture in every bite.
Ingredients
Scale
- 1 ½ pounds flank or skirt steak
- 8 corn tortillas
- ¼ cup fresh lime juice
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded lettuce
- 1 cup pico de gallo
- 1 cup guacamole
- ½ cup crumbled queso fresco
Instructions
- Preheat your grill or skillet over high heat.
- In a bowl, whisk together lime juice, orange juice, soy sauce, olive oil, garlic, cumin, chili powder, salt, and pepper. Add the steak and marinate in the fridge for at least 2 hours.
- Heat a skillet or grill pan with a bit of oil. Remove steak from marinade and pat dry before grilling.
- Grill steak for 4–5 minutes per side or until desired doneness. Let rest, then slice thinly against the grain.
- Fry tortillas in hot oil until golden and crispy. Drain on paper towels and season lightly with salt.
- Top each tostada with guacamole, lettuce, carne asada, pico de gallo, and queso fresco.
- Serve warm with lime wedges and optional hot sauce.
Notes
- Let steak rest before slicing to retain juices.
- Prep toppings in advance for quick assembly.
- Use leftover steak in tacos, salads, or nachos.
Nutrition
- Serving Size: 1 tostada
- Calories: 520
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: carne asada tostadas, Mexican tostadas, grilled steak, tostada dinner, crispy tostadas