Make a twist on Taco Tuesday with these bright Baked Tostadas. Basically one giant nacho, baked tostadas are customizable and WW friendly because so many of the toppings are zero points.
Using Mission Extra Thin Corn Tortillas, these tostadas are 2 WW SP for TWO, 4 WW SP for three. Two was more than plenty since mine was piled high with so many delicious zero point foods.
The mega nacho
I love nachos. At Villanova, they had a nacho bar lunch every Friday, and it became a weekly tradition throughout college. Even after college, my wife and I celebrated Nacho Friday.
While Mexican food is very WW friendly, nachos are not nearly as frequent as they once were. When I’m getting a craving for a big, messy plate of nachos, I turn to these tostadas instead. They’re basically the mega nacho.
The mega nacho? The mega nacho. The mega nacho is that prized nacho that you take from the pile that is loaded with toppings and is clearly the best bite. Each pile of nachos only has a few perfect mega nachos, and it is an unwritten rule you can’t take all the good nachos yourself.
I’m bad at sharing things like fries or nachos, so my wife would actually take these prized nachos and put them aside. As I already established, we take nachos very seriously.
Like nachos, you want a wide variety of toppings for your tostadas, but they vary based on personal preference. I like to stick to the WW Zero Point List for many of my toppings.
I don’t do much cheese, but I am a firm believer that a little bit of real cheese is better than a lot of fake cheese, so I usually reach for crumbled Queso Fresco. If I’m looking for a good, melty queso, I always reach for Trader Joe’s Queso which is 1 WW SP for FIVE TABLESPOONS.
As you can see, I mix so fresh ingredients with some premade ones. I add a pinch of cumin to the black beans and let them simmer, a squeeze of lime to the corn, a dash of Cholula Lime hot sauce to the refried beans.
Nothing too complicated because Tostada Tuesday (or Big Nacho Friday) should never be too complicated. The real stars here are the slaw, the chicken, and the tostada shells.
Whether it is burrito bowl, tacos, sandwiches, or tostadas, I’ve been making my quick slaw instead of using regular lettuce. Why? Red cabbage keeps it’s texture better than lettuce. It leaves a crunch, and it holds up when reheating leftovers. The Slaw itself has a tangy, vibrant flavor because of the lime and apple cider vinegar.
It takes only a few minutes to throw together, but it really packs a flavor punch. Of course, shredded lettuce will do just fine, but you really should include a cool, crisp element like this slaw for your tostada. A great tostada is all about layers of flavor and texture.
The Mojo Chicken
This marinade is so quick to assemble. Between the slaw and the chicken, one big cilantro bunch should be enough for both. I’m telling you that this chicken is the bomb. The bright citrus, herby cilantro, and slight heat of the Jalapeno combine for some of the juiciest and brightest flavor chicken you can find.
I know “salsa chicken” in the crockpot is easy, but this comes together in the food processor (the smaller kind does just fine), and only needs to marinate for about 30 minutes. Throw it on the grill while you cook the tortillas, and you’re set.
Play around with the ingredients a bit depending on availability and what’s in season. Swap out the orange for mandarins, pineapple, peaches, whatever you have on hand. BTW, that marinade is perfect with steak and shrimp too.
The tostada shells
These baked tostada shells were baked using thin corn tortillas. I used Mission Extra Thin tortillas which are only 2 WW SP for 2 (4 so for 3). I was plenty full with two tostadas. My baked tostadas were piled so high, I practically had to unhinge my jaw to eat them.
Spray a baking sheet with cooking spray. Then, place the tortillas in a single layer, spray the tortilla, and sprinkle with a pinch of kosher salt. In the name of being extra, I usually add a pinch of cumin because my favorite local deli does this. Their chips are incredible.
You’re going to cook these at 350 degrees for about 10-12 minutes, flipping half-way through. Within the last 2 minutes, the tortillas get crispier edges and some may even wrinkle a bit–that’s when they’re done. The tostadas will get a little crispier as they cool, so don’t worry if they are not as crunchy as you expect.
I serve this the same way I’d serve a spread for taco night: put everything out, and let everyone assemble their own. My strategy is to shmear a big spoonful of refried bean on the baked tostada like glue. Then, sprinkle some beans and corn, followed by slaw, and finally the chicken.
I’m no architect, but that is the perfect blueprint for tostadas. I topped mine with a little bit of Greek Yogurt. If you are not at the level where Greek Yogurt can be swapped for sour cream, feel free to use the real stuff.
Heck, pile this with cheese if you like! Two of these are two points before cheese, guac, or sour cream, so it’s doable!
Below you’ll find the recipes for my Mojo Chicken, Simple Slaw, and Tostada Shells. Combined, these three make the perfect #TostadaTuesday or #MegaNachoFriday. If you celebrate with your family, don’t forget to post it on Instagram and tag me/ use the hashtag #dwardcooks!
Dwardcooks Simple Slaw
- 1 lb red cabbage thinly sliced or shredded
- 1/4 cup cilantro finely chopped
- 1 lime zested and juiced
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- optional: shredded carrots, thinly sliced jalapeno
- Combine all ingredients and toss. Allow slaw to sit for about 10 minutes before serving, and drain any liquid that comes out of the salted cabbage before serving.
Dwardcooks Mojo Marinade
- 1 cup of cilantro packed
- 5 garlic cloves
- 3 limes zested and juiced
- 1 large orange zested and peeled
- 1-2 jalapenos seeded
- 1 tbsp salt
- 1 tbsp apple cider vinegar
- 2 tsp honey
- Throw all of these ingredients into a food processor and blend until smooth. The recipe will yield about 2 cups. Use a ½ cup to marinate protein, and use the rest as a sauce to drizzle on burrito bowls, tacos, and pretty much everything.
- Marinate the meat for at least 30 minutes before cooking.
- Food safety warning: never use a marinade or sauce that touched raw meat. Separate your marinade first and reserve the rest as a sauce.
Baked Tostada Shells
- 12 Mission Extra Thin Corn Tortillas
- kosher salt
- cumin optional
- cooking spray
- Preheat oven to 350. Spray baking sheets with cooking spray,
- Place corn tortillas in a single layer, and spray tortillas with cooking spray. Sprinkle a pinch of kosher salt and any other preferred seasoning. I like a small pinch of cumin (roughly 1/4 tsp).
- Bake tostadas for 10-12 minutes, flipping halfway through. Allow tostadas to cool and firm up a little more before topping.