Steak & Avocado Tostadas

Steak & Avocado TostadasPhoto from Unsplash

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Steak & Avocado Tostadas

This recipe isn’t just a boring old tostada. It’s a gorgeously savory tostada, layered with an incredibly creamy homemade Avocado-Cilantro Pesto, grilled steak, crunchy red bell peppers, zesty onions, cool Queso Fresco cheese crumbles, and a smidgen of cilantro. Perfect for parties or hot nights when you can’t bear the thought of turning on your oven, you’re going to love this recipe!


  • Serves:
  • Difficulty: Low
  • Prep: 10 minutes
  • Type: Dinner
  • Total time: 25 minutes



  • 2 tablespoons olive oil
  • 1 1/2 pounds ribeye or flank steak
  • 4 avocados
  • 1/2 cup cilantro
  • juice of 2 limes
  • 3/4 cup sour cream
  • 1/2 cup pinenuts
  • 1 clove garlic
  • 1 red bell pepper, sliced thin
  • 1/4 cup red onion, sliced thin
  • 1/2 cup Quesco Fresco, crumbled
  • 12 tostada shells
  • salt and pepper to taste



  1. Drizzle steak with olive oil, salt and pepper generously.
  2. Grill until cooked to preference.
  3. Remove from grill, allow to sit for 10 minutes, then slice steak into thin strips.
  4. In a blender or food processor, combine 2 avocados, 1/2 cup of cilantro, lime juice, sour cream, pine nuts, and garlic. Puree, then salt and pepper to taste.
  5. Spread on top of tostadas.
  6. Layer steak, bell pepper, onion, and queso fresco on top of the tostadas. Garnish with cilantro, if desired.
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