Protein Swap | Sheet Pan Chorizo Tostadas
with Guacamole Verde & Sunflower Seed Slaw
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
Oven-crisped tortillas drive this recipe straight home—to Mexico. Each round quickly bakes to golden under plentiful ground chorizo and melted cheese. Introduce contrasting crunch from celery and seeds, and enjoy how avocado purée goes high impact when blended with tomatillo-laced salsa verde.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 150g Shredded cabbage
- 1 Celery stalk
- 25g Sunflower seeds
- 57g Avocado purée
- 45ml Salsa verde
- 15ml Apple cider vinegar
- 30g Grated mozzarella
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
44 g
Saturated Fat
12 g
Sodium
1660 mg
Total Carb
65 g
Sugars
7 g
Protein
38 g
Fibre
5 g
Preparation
Prepare the tostadas
- Preheat the oven to 450°F.
- In a large bowl, combine the beef, spices, ⅓ of the salsa verde and S&P.
- Place the tortillas on a clean work surface.
- Spread evenly with the beef and arrange on a lined sheet pan.
Bake the tostadas
- Bake the tostadas, 8 to 10 min., until beginning to crisp and the beef* is cooked through.
- Switch the oven to broil.
- Sprinkle with the cheese and broil, 1 to 3 min., until the cheese has melted.
Make the slaw
- Meanwhile, thinly slice the celery crosswise on an angle.
- In a second large bowl, combine the vinegar, 1 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage, celery and sunflower seeds; toss well.
Make the guacamole verde
- In a medium bowl, combine the avocado purée and remaining salsa verde.
Plate your dish
- Divide the tostadas between your plates.
- Top with a spoonful of the guacamole verde and a spoonful of the slaw.
- Serve the remaining guacamole verde and slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
