Ingredients
- 1 lb skirt steak or flank steak
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 8 tostada shells
- 1 cup refried beans, warmed
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup crumbled queso fresco or shredded Mexican cheese blend
- ¼ cup chopped cilantro
- ½ cup sour cream or Mexican crema
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Marinate the Steak – In a bowl, mix olive oil, lime juice, garlic, chili powder, cumin, salt, pepper, and smoked paprika. Coat the steak in the marinade and let it rest for at least 30 minutes (or overnight for more flavor).
- Cook the Steak – Heat a grill or skillet over medium-high heat. Cook the steak for about 3-4 minutes per side, or until desired doneness. Let it rest for 5 minutes before slicing it thinly against the grain.
- Assemble the Tostadas – Spread a layer of refried beans on each tostada shell. Add shredded lettuce, diced tomatoes, sliced steak, and cheese.
- Garnish & Serve – Top with chopped cilantro, avocado slices, and a drizzle of sour cream or Mexican crema. Serve with lime wedges on the side.
- Enjoy! – Serve immediately and savor the crispy, flavorful tostadas!
Would you like any variations or additional toppings for this recipe? 😃