No-Fuss Tostadas that are easy to make.
Now that summer is in full swing, I’m really craving Mexican food. I love how Mexican cuisine is crunchy, spicy, colorful and flavorful all at the same time.
In fact, my mouth is watering as I write this.
And even though tostada means “toasted”, I’m sure you’ll agree that my version is just as good sans traditional corn tortilla.
My secret?
Jicama or Mexican yam, a tuberous root grown in Mexico.
Jicama is insanely versatile. You can eat it raw or cooked and because it’s flavor neutral, it pairs well with a wide variety of cuisines. Plus its moderate carb content (11 grams per cup, sweet potato is 27) makes it the perfect addition to a healthy diet. Personally, I love to use it in place of recipes that call for crunch, and we all love crunch don’t we?
Now on to my tostada recipe.
No-Fuss Tostadas Ingredients:
- 1 whole jicama, peeled and cut in half (cut around the body not the root ) – I like to use my mandolin for this, but if you want large tostada’s you’ll have to use a knife because it won’t fit on your mandolin. Plus a mandolin will yield an easy, uniform cut.
- Grass-fed ground beef – I like lean, but use whatever you want. More fat equals more flavor.
- Arugula
- Pico de gallo (preferably organic)
- Raw goat cheese (optional)
- Hot sauce or spicy salsa – I like Oh Brother That’s Hot sauce sold at Whole Foods
- Mexican seasoning – I like Spicely brand also sold at Whole Foods
- Avocado – sliced lengthwise
- Coconut oil for cooking
- 1 lime
- Unrefined salt – I like the flavor of Himalayan crystal salt. Real salt is good too.
No-Fuss Tostadas Instructions:
- After peeling and slicing your jicama, brush with lime juice and sprinkle with salt. Set aside.
- In a large skillet, heat coconut oil over medium heat, add beef and cook. About halfway through, add salt and Mexican seasoning. Cook through and drain.
- To dress tostada layer arugula, beef, cheese, pico de gallo, avocado and hot sauce.
Insert into your mouth for immediate pleasure.
Follow it up with my 5-minute ice cream. Mexican food belongs with ice cream folks.
Here’s what I want to know in the comments below:
How did this recipe turn out for you? Do you have your own you’d like to share with our community?
