Ingredients
Scale
- 4 small corn tortillas
- 1 lb flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 2 tbsp olive oil
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- Season the flank steak with salt, pepper, and cumin.
- Heat olive oil in a skillet over medium-high heat and cook the steak for 4-5 minutes per side until medium-rare. Let it rest, then slice thinly.
- Toast the corn tortillas in a dry skillet or oven until crispy.
- Assemble the tostadas by placing a tortilla on a plate, adding a layer of shredded lettuce, sliced steak, diced tomatoes, and chopped cilantro.
- Top with crumbled queso fresco, a dollop of sour cream, and a spoonful of salsa.
- Serve immediately and enjoy.
Notes
- For extra flavor, marinate the steak in lime juice and garlic before cooking.
- Use store-bought tostadas if you’re short on time.
- Customize toppings with avocado, pickled onions, or your favorite hot sauce.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg