Description
A plant-based twist on classic Baja-style Callo de Hacha Tostadas featuring hearts of palm, citrus, seaweed, and vibrant toppings on crispy corn tortillas.
Ingredients
8 corn tortillas
1 (14 oz) can of hearts of palm, sliced
1 tbsp olive oil
2 tbsp lime juice
1 tsp soy sauce or tamari
1 tsp crushed nori flakes
¼ tsp smoked paprika
½ tsp garlic powder
½ avocado, mashed
¼ cup pickled red onions
¼ cup shredded cabbage or jicama
Fresh cilantro, to taste
Salt and pepper, to taste
Instructions
Preheat oven to 400°F and bake tortillas until crisp, about 8 minutes.
Combine sliced hearts of palm with olive oil, soy sauce, lime juice, garlic powder, paprika, and nori. Let marinate for 10–15 minutes.
Sear marinated hearts of palm in a skillet until golden brown on both sides.
Spread mashed avocado on each tostada base.
Layer with seared hearts of palm, shredded cabbage or jicama, pickled onions, and cilantro.
Finish with a drizzle of lime juice and a sprinkle of sea salt. Serve immediately.
Notes
For extra richness, drizzle with avocado crema or habanero oil.
Optional: Swap hearts of palm for thick-cut king oyster mushrooms for a meatier texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: callo de hacha tostadas, vegan seafood tostada, hearts of palm scallop, Baja plant-based recipe