Crispy Southwestern Salad Tostadas
Published on May 12, 2025
Quick Summary
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!
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Southwestern Salad Tostadas (Crispy, Fresh, & So Easy!)
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.
Maria’s Tostada Tips!
- Skip the frying, bake instead. Bake your tortillas in the oven for a healthier, less-messy crispy texture—just brush with oil and bake at 425°F until golden and crisp. No frying needed!
- Shred cabbage like a pro. Use a sharp knife or box grater for finely shredded cabbage, or save time with pre-shredded bagged slaw mix. Both work perfectly for a crunchy, fresh texture!
- Keep the salad fresh. Dress the salad just before serving to avoid soggy tostadas. If prepping ahead, store the dressing separately.
- Make it your own. Swap ingredients based on what you have—cucumber for jicama, black beans for pinto, or queso fresco for cotija. Customize to suit your taste!
- Add extra protein for a heartier meal. Add shredded or grilled chicken, steak, or shrimp!
- Spice it up! If you love heat, finish with your favorite hot sauce or top with jalapeño slices!
- No time for tostadas? You can also enjoy this as a salad! Just skip the tostadas and serve the salad with crispy tortilla chips for an equally delicious, quick alternative.
Crispy Southwestern Salad Tostadas
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
Instructions
- Preheat the oven to 425 degrees F. Spray both side of each tortilla generously with oil, season with salt, and arrange in a single layer on a large baking sheet. Bake for 6 minutes, then flip and bake for 3 to 5 more minutes, until the tortillas are crispy.
- In a large bowl, combine the cabbage, beans, jicama, avocado, radishes, onion, cilantro, cotija cheese, pepitas, salt, and pepper.
- In a small bowl, whisk together the Greek yogurt, lime juice, cilantro, jalapeño, garlic, cumin, salt, and pepper.
- Pour the dressing over the salad and toss until well combined.
- Top each tortilla with the salad. Serve with lime wedges. Enjoy!
Notes
Nutrition
Have you tried this recipe?
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Frequently Asked Questions
- Can I use store-bought tostadas? Yes, you can use store-bought tostadas for a quicker option. Just choose crispy, fresh ones for the best texture, but baking your own tortillas offers a healthier, homemade touch.
- What can I use instead of jicama? If you can’t find jicama, cucumber or green apple make great substitutes. They’ll still give you that refreshing crunch, adding a nice contrast to the creamy avocado. Charred corn is another good option!
- Can I add protein to this dish? Definitely! You can top the tostadas with grilled chicken, black beans, or a fried egg for added protein. Tofu, steak, shrimp, or even salmon would work too!
- Can I make these tostadas ahead of time? Yes! Bake the tortillas in advance and store them at room temperature for up to 3 days. Prepare the salad ahead, but keep the dressing separate and toss it just before serving.
- How do I store leftovers? Store the salad and tostadas separately. The salad lasts up to 2 days in the fridge (dressing on the side), and the baked tortillas stay crispy for up to 3 days at room temperature in an airtight container.
