Kale, Squash, and Pickled Cabbage Tostadas

It’s all about the fried tortillas as you can make tostadas with nearly anything that you find in your pantry or fridge, this time around it was kale, squash, and pickled cabbage. And when I say fried I don’t mean deep fried, these don’t take a lot of oil or make a big mess.

To cut down on the splatter I like to use a pot with just enough vegetable oil to generously cover the bottom. Prep your toppings and immediately before serving get your oil hot but not smoking. With a pair of tongs place a tortilla in the oil making sure the sides don’t curl up and it cooks evenly. After a minute flip, wait another 30 seconds, and then drain on a paper bag.

Once all your tortillas are cooked place a couple on each plate and stack with your warmed toppings, favorite salsa or hot sauce. And you can never go wrong with kosher salt, avocado and cilantro.