Monday, August 19, 2013

Tostadas with Guacamole, Red Cabbage slaw & fresh Corn

Dear Foodies,

Have you been to a horse race ? We were there a few weekends back and surprisingly had a good time. I don't think I would go back there every weekend, but it was a good one time thing to do. I don't gamble much, I could just as well through some cash out the window and it'd be the same. But that said, we wagered a couple of dollars on a few races that day. My dad found a few websites that offered free tips for each race. Some could not have been more off the mark, the one they picked to come 1st came 6th in a 8 horse race...ughh. We ended up with happy coincidences on some picks though - I whopping $3.60 on a $2 wager...hehe. They have 8 races each evening, one every 30 mins, that gives a rookie just enough time to figure out which horse to pick and place your wager. We had a nice time and enjoyed the first 4-5 races of the day. It took us awhile to figure out what was going on but we soon caught on and knew what win, show, place stood for and even the special quinella, trifecta and exacta meant. We tried a few combinations on each race until we were tired of losing and got out. By the 7th race we were done and left before the final race for the day.  Every summer my evening drive home is disrupted by this event - the amount of traffic is crazy, taking me twice as long to get home. Now I know whats its all about but still don't get where the money comes from! Even in the midst of a recession, $458 million was wagered at the race track last year, that is nearly $13 million a day!

Instead of corn tortillas I picked up these tostadas at the store. I had never tasted them before and was intrigued by the idea of having a crunchy chip as the vessel for toppings. Part of the reason I like corn tortillas is probably the smaller size. The fillings tend to be what I like the most about taco's. I'd rather have less tortilla and more filling and these tostadas are even better because of the crunch they bring. They are light and still surprisingly sturdy enough, allowing you to pile on the toppings.

A tostada is a fried tortilla that can be loaded with goodies. Its like an open faced taco with a crunchy shell giving you more room for filings which are essentially the best part. When you need a light lunch or snack to get you through a busy summer day a tostada is your answer. With the bounty of avocado in the markets here I make guacamole very often and with a few other ingredients I can have a fun meal ready in 15 - 20 mins. If you don't find pre-made tostada's in your local stores you can lightly fry store bought corn tortilla's as shown here. But finding ready made ones would be ideal in making this a quick meal to put together.

This dish has a few of my current favorites - guacamole and red cabbage slaw. Its perfect for picnics or do ahead scenarios as you can make and store all the components ahead of time. And more importantly, it looks stunning on the plate ;-) It could also be a great addition to a 'taco party' menu. I keep the guacamole simple with lots of cilantro and lime juice. A hint of cumin and diced jalapeno round up the spices for me.

Summer Veggie Tostadas
Prep time: 20 mins
  • Tostadas
  • 1 cup - Guacamole (recipe below)
  • 1 cup - Mexican cabbage and Jicama slaw
  • 2 - Corn on the cob, roasted (oven/grill) or microwaved whole in the husk
  • 3 - Spring onions - greens only
  • Feta cheese
  • Hot sauce (optional)
  • 2 - Avocados
  • 1-2 - Limes
  • 1/4 cup - Cilantro, roughly chopped
  • 1/2 tsp - Jalapeno/Serrano, minced (adjust to taste)
  • 2 Tbsp - Onions, finely diced (optional)
  • 1/4 tsp - roasted, Cumin powder
  • Salt to taste
  1. Roast or char grill corn or microwave in the husk for 3-4 mins as I did for this recipe. Once cool to handle, slice off the kernels with a sharp knife. 
  2. For the guacamole, combine onions (if using), minced chilies, cumin powder, salt and half the lime juice in a bowl. Using the back of your spoon apply gentle pressure to crush them together. This helps to draw out the juices. Add peeled and roughly diced or scooped out avocado to the mix and toss together. I sometimes go for a smooth texture and use a fork to mash everything together or when I want a more chunky guac, I add diced avocado and fold it into the other ingredients. Add more lime juice to taste, I prefer more of it.
  3. To assemble, apply a generous smear of guacamole on the tostada, top it with a few spoons of the cabbage slaw. Add as much of the corn and cheese and complete it with a sprinkle of spring onion greens and a few drops of hot sauce(optional)

This was a super nice spin on ingredients used in these tacos. The tostada's are surprisingly sturdy and did not fall apart in my hand and neither did they turn into a soggy mess. The sharp hint of lime in the guacamole and the slaw brighten up the dish and the fresh summer corn is a burst of sweetness. I had some mild feta on hand and it turned out to be a nice addition to the tostada. This is more of a technique or idea and could be used as a perfect vehicle for all the fresh produce in summer and fall.

What's your current summer favorite go-to meal ?

3 thoughts:

Gujarati Zaika said...

Healthy and delicious it...send your recipes to my Ongoing Event:Cooking With Love - Sister
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wee said...

These look AMAZING! Such a delicious and filling veggie recipe!

Poornima Krishnan said...

Love your blog. Your pics cheer me up so much,colorful and vibrant as they are. Tried a few of your recipes and they all turned out super. Thank you for sharing.

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