Crispy Southwestern Salad Tostadas
May 21, 2025 02:24 PM
These Crispy Southwestern Salad Tostadas are the perfect fresh, vibrant meal for lunch or dinner! Made with baked corn tortillas topped with a colorful, crunchy cabbage salad, beans, avocado, and a creamy cilantro-lime dressing. This dish is easy to make, vegetarian, and fully customizable. It’s light yet filling, and packed with flavor. Plus, it’s a breeze to prepare in under 30 minutes!
Let me tell you—these Crispy Southwestern Salad Tostadas are one of my go-to meals when I want something super fresh, full of flavor, and really satisfying without being heavy. I started making them on a whim one day when I had a bunch of cabbage and corn tortillas to use up, and now they’ve totally earned a spot in my regular rotation.
Instead of frying, I just bake the tortillas in the oven until they get nice and crispy. It’s way easier and less messy—and still gives you that satisfying crunch. Then I pile on a zesty, crunchy salad with cabbage, avocado, jicama, radishes, pinto beans, pepitas, cotija cheese… it’s a total flavor and texture party.
What brings it all together is the creamy cilantro lime dressing—made with Greek yogurt, so it’s tangy, herby, and super creamy without being heavy. I also love the protein boost from the Greek yogurt.
The tostadas are perfect for a quick lunch, a light yet filling dinner, or even a fun weekend meal with friends. They’re packed with fresh, colorful ingredients and come together in under 30 minutes. Best of all, they’re easy to customize—swap in your favorite beans, add protein, or use whatever crunchy veggies you have on hand. It’s the kind of recipe that feels fresh every time you make it.
Ingredients:
For the tostadas
- 8 corn tortillas
- Avocado oil spray
- Kosher salt, to taste
For the 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 crumbled cotija cheese
- 1/3 cup pepitas
- Kosher salt and black pepper, to taste
- Lime wedges, for serving
For the 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 cumin
- Kosher salt and pepper, to taste
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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