Steak Tostadas with Mexican Coleslaw Salsa
These Steak Tostadas are packed with bold flavors and fresh textures! Juicy, seared steak is layered on crispy tostadas and topped with a vibrant Mexican coleslaw salsa made from cabbage, tomatoes, and lime. This quick and satisfying meal is perfect for a weeknight dinner or a fun taco night twist!
Ingredients
1 lb steak (cut, your choice)
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
For the Mexican Coleslaw Salsa:
2 cups shredded green cabbage
½ cup cherry tomatoes, diced
¼ cup red onion, finely chopped
1 tbsp minced jalapeños
2 tbsp cilantro, chopped
1 tbsp olive oil
1 tbsp lime juice
½ tsp salt
For Assembly:
6 tostada shells
½ cup crumbled queso fresco or cotija cheese
½ avocado, sliced (optional)
Lime wedges for serving
Instructions
1
Prepare the Steak: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and cumin. Rub the steak with olive oil, lime juice, and spice mixture. Let it marinate for 15-30 minutes. Heat a cast-iron skillet or grill pan over medium-high heat. Cook the steak for 3-4 minutes per side (for medium-rare) or longer for desired doneness. Remove from heat, rest for 5 minutes, then thinly slice against the grain.
2
Make the Mexican Coleslaw Salsa: In a bowl, combine cabbage, cherry tomatoes, red onion, jalapeño, and cilantro. Drizzle with olive oil and lime juice, then season with salt. Toss to coat.
3
Assemble the Tostadas: Place tostada shells on plates. Top each with slices of steak. Spoon Mexican coleslaw salsa over the steak. Sprinkle with crumbled queso fresco and add sliced avocado, if using. Serve with lime wedges and enjoy!
Tags:
#EasyDinner#MexicanColeslaw#SteakTostadas#TacoNight#TexMexFlavorsChefBryanCookingwithchefbryanKUTV
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