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Tostadas get an upgrade with plant-based schnitzel.
Tostadas get an upgrade with plant-based schnitzel. | Fry's

Schnitzel Tostadas with Cowboy Caviar

A crunchy tostada topped with crispy Fry’s Family Golden Crumbed Schnitzel, avocado cream, and a fresh black bean and corn salsa.

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

40 mins to prep
20 mins to cook
Yields 4
Vegan

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

    TOSTADAS

    • 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.

    COWBOY CAVIAR

    • 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.

    AVO SMASH

    • 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.

    CHIPOTLE MAYO DRIZZLE (Optional)

    • 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.

    TO ASSEMBLE

    • 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.

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.