Schnitzel Tostadas with Cowboy Caviar
Who doesn’t love a crunchy tostada! All the flavours from south of the border on one crunchy taco shell topped with a plant-based schnitzel and salsa.
Schnitzel Tostadas with Cowboy Caviar
Ingredients
Schnitzels and tostadas
- 2 packages Fry’s Family Golden Crumbed Schnitzels, cooked according to package instructions
- Sunflower oil, for frying
- 8 soft corn tacos
Cowboy caviar
- 1/3 cup 80 milliliters olive oil
- 2 tablespoons 30 milliliters red wine vinegar
- Zest and juice of 1 lime
- 1 teaspoon 5 grams paprika
- 1 teaspoon 5 grams brown sugar
- 1/2 teaspoon 2.5 grams garlic powder
- 1/2 teaspoon 2.5 grams ground cumin
- 9 ounces 250 grams baby tomatoes, halved
- 1 14.5-ounce 1 410-gram can sweet corn, drained
- 1 14.5-ounce 1 410-gram can black beans, rinsed and drained
- 1 small red onion, diced
- 1 small red bell pepper, seeded and diced
- 1 small yellow bell pepper, seeded and diced
- 1 jalapeño pepper, stemmed and diced (optional)
- Small bunch fresh cilantro, chopped
- Salt, to taste
- Fresh ground black pepper, to taste
Avo smash
- 2 avocados, pitted and flesh scooped out
- 1 teaspoon 5 grams paprika
- 1/2 teaspoon 2.5 grams ground cumin
- Juice and zest of 1 lemon
- Salt, to taste
- Fresh ground black pepper, to taste
Chipotle mayo drizzle (optional)
- 1/2 cup 125 grams vegan mayo
- 1 teaspoon 5 grams dried chipotle spice or smoked paprika
To assemble
- Cilantro, chopped, for garnish
- Jalapeños, sliced, for garnish
- 2 limes, quartered, for garnish
Preparation
-
1
In a small frying pan over medium-high heat, add oil to fill about 1/2 inches up the sides. When the oil begins to simmer, carefully place the tacos one at a time and fry for 30 seconds per side until crispy. Use a stainless steel slotted spoon to help hold the tacos in the oil as they fry. Transfer tostadas to a paper towel-lined plate to drain.
-
1
In a large bowl, whisk olive oil, vinegar, zest and juice of lime, paprika, brown sugar, garlic powder, and cumin.
-
2
Add tomatoes, corn, black beans, onion, bell peppers, jalapeño, and cilantro. Stir to combine.
-
3
Season with salt and black pepper to taste. Set aside to allow flavors to infuse.
-
1
In a small bowl, add avocado, paprika, cumin, and juice and zest of lemon. Roughly mash with a fork.
-
2
Season with salt and black pepper to taste. Set aside.
-
1
In a small bowl, combine mayo and chipotle spice. As an alternative to chipotle spice, add a few drops of your favorite hot sauce.
-
1
Spread a generous dollop of avo smash onto each tostada and top with Fry’s Family Golden Crumbed Schnitzels. Top with cowboy caviar and a drizzle of chipotle mayo.
-
2
Garnish with cilantro, jalapeños, and lime wedges.
TOSTADAS
COWBOY CAVIAR
AVO SMASH
CHIPOTLE MAYO DRIZZLE (Optional)
TO ASSEMBLE
Recipe Notes
You can cook Fry’s Family Golden Crumbed Schnitzels in the toaster to save time. Toast for 8 minutes or until heated through.
If you have leftover cowboy caviar, it makes for a delicious party dip with nacho chips, or even with scrambled tofu for breakfast the next day.