Sinaloa style tuna tostadas - tostadas de atún estilo sinaloa

Main Dish
8 servings
20 min
20 min
Very Easy



Chipotle mayonnaise:

Chipotle pure:




  • Chipotle mayonnaise:
    In a small bowl add the mayo, and add half the amount of chipotle puree, mix it. If is not to hot and spicy for you, then add the rest. Mix. Taste. Add salt if you want to.
  • Chipotle pure:
    Blend the whole content of the can (add a little bit of water if necessary). Using a fine sieve strain the pure. Keep refrigerated in an airtight container for up to a 1 month.
  • Coleslaw:
    In a large skillet heat the vegetable oil. Add the cabbage and stir. Immediately after, add the carrot and the garlic. Stir. Saute for 2 minutes. Remove from heat. Add the rest of the ingredients and keep refrigerated in an airtight container. (this can be made one day in advance).
  • Tostadas:
    Drain the tuna, empty into a bowl and separate the chunks with a fork. Set aside. Heat the oil in a deep skillet to 350 degrees. Fry each tortilla until crisp, about 2 minutes. Drain between paper towels. Set aside. Spread about 1 1/2 teaspoons chipotle mayonnaise on each tostada. Divide the tuna among the tostadas. Top the tuna with the coleslaw and add a slice (or two) of avocado to each tostada. Serve with some lime wedges on the side.

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