Beef Tostadas with Mango-Cucumber Salad

Makes: 4 servings

Prep: 20 mins
Cook: 10 mins

Ingredients

6 tablespoons fresh lime juice
2 tablespoons honey
2 mangoes, peeled, seeded, and diced
2 cucumbers, peeled and diced
2 tablespoons chopped cilantro
2 cups shredded romaine lettuce
1 tablespoon red wine vinegar
8 corn tortillas
3 teaspoons olive oil, divided
1 small onion, diced
1 1/2 pounds lean ground beef
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
2 avocados, peeled, pitted, and sliced

Directions

1. Whisk lime juice and honey in a medium bowl. Stir in mangoes, cucumbers, and cilantro. In a separate bowl, toss lettuce with vinegar.

2. Heat oven to 450 degree F. Brush tortillas with 2 teaspoons oil, place on a cookie sheet, and bake until crisp, 5 minutes.

3. Meanwhile, heat remaining oil in a nonstick skillet over medium-high heat and cook onion until translucent, 5 minutes. Add beef and garlic and cook until meat is no longer pink. Transfer to a bowl with a slotted spoon. Stir in salt, cayenne pepper, and cumin.

4. To serve, layer beef over two tortillas. Top with lettuce, avocado, and salad. Makes 4 servings.