These tostadas use the unique flavour of the epazote herb to match the cuttlefish and are served with a classic tomato salsa and pickled jalapenos.


  • Corn Vinaigrette

  • 1 large cob corn kernals removed

  • 1 shallot finely diced

  • 4 garlic cloves finely diced

  • 1 jalapeno chili finely diced

  • 2 tbs canola oil

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1 tsp dried or fresh epazote

  • 300g castor sugar

  • 50ml white malt vinegar

  • 50ml canola oil

  • Tomato Salsa

  • 3 large tomatoes

  • 2 cloves garlic

  • 1 bay leaf

  • 100ml canola oil

  • Pickled Jalapenos

  • 2 jalpaeno chilies

  • 100ml white malt vinegar

  • 50ml water

  • 40g castor sugar

  • 4 cuttlefish fillets

  • 6 corn tortillas

  • 2 tbs Masa harina

  • 50g coriander leaves

  • 1 large radish

  • 1 lime


  • Corn Vinaigrette:

  • 1.

    Heat up oil in a small sauce pan and add the shallots, garlic, chili and corn. Sweat down on low heat for 5 minutes.

  • 2.

    Add  the dried herbs and spices and cook for another minute.

  • 3.

    Add in the sugar and cook for another 3-4 minutes, you will see the sugar completely dissolves and start to caramelize.

  • 4.

    Add the vinegar, bring to the boil and take off the heat.

  • 5.

    Once off the heat add oil, salt and pepper and leave to completely cool.

  • Tomato Salsa:

  • 1.

    Cut the tomatoes into quarters and remove the flesh and discard.

  • 2.

    Slice garlic into very thin slices.

  • 3.

    Place tomatoes, garlic, oil and bay leaf into a small sauce pan and place on low heat and let gently cook for 20 minutes. The tomatoes should be very soft but not crispy.

  • 4.

    Once tomatoes are cooked drain excess oil then mash up the tomatoes with a fork and set aside, you don’t want it to get completely cold

  • Pickled Jalapenos:

  • 1.

    Bring water, vinegar and sugar to a simmer then take off heat.

  • 2.

    Slice jalapenos into rounds about 3mm thick and place into vinegar. Leave to cool down in liquid about 20 minutes

  • Garnish:

  • 1.

    Heat up pot of oil or deep fryer to 180 degree celcius. Fry tortillas in oil till completely crispy but not to dark.

  • 2.

    Cut cuttlefish into strips 6 cm by ½ cm thick.

  • 3.

    Slice radish using peeler or mandolin into thin disks.

  • 4.

    Drain jalapenos from pickling liquid.

  • To serve:

  • 1.

    In a bowl mix jalapenos, coriander, radish and half the corn dressing. Toss the sliced cuttlefish in the masa harina and dust off the excess.

  • 2.

    Deep fry the cuttlefish for 1 minute. Remove from oil and add to the salad mix.

  • 3.

    Take a fryed tostada and put a dollop of the tomato salsa on top.

  • 4.

    Mix salad together adding the lime juice, if too dry add some more corn dressing.

  • 5.

    Top each tostada with a good amount of salad and drizzle remaining corn around and over the top.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 319kj
  • Fat Total 14g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 40g
  • Sugar 30g
  • Sodium 153mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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