Tacos are usually the star of the show around here, but just wait until you try the Ultimate Skirt Steak Tostadas. Gracias to our amigo, Chef Anthony Serrano for partnering with us to create this delicious recipe. Be sure to follow him on Instagram for more AMAZING recipes.

Prep time: 20 min | Cook time: 25 min 

Ingredients – Marinated Steak

  • 2 lbs Skirt steak
  • 1 (16-ounce) jar La Tortilla Factory Green Enchilada Sauce
  • 2 tablespoon Coco Aminos
  • 2 tablespoon Apple Cider Vinegar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt
  • 1 tablespoon Avocado Oil

Ingredients – Salsa Baja Slaw

Ingredients – Chef Anthony’s favorite garnishes


To marinate & grill the steak. Start with our Green Enchilada Sauce, coco aminos, apple cider vinegar, garlic powder, sea salt, avocado oil. Place all of these marinade ingredients in a large resealable bag and thoroughly mix. Add skirt steak into the bag and seal. Mix until the steak looks coated in the marinade and place in fridge for 2-12 hours. The longer it marinates the more flavor it will get. Remove skirt steak from marinade and pat dry. Grill on a grill that has been preheated to medium-high until it reaches desired doneness. Remove from heat and let rest for 10 minutes before slicing. Slice against the grain and use for tostadas.

Prepare the slaw. Combine cabbage, carrots, and Salsa Baja Sauce Starter to create tri-color slaw. Using a grill grid on low-medium heat or on a pan, coat with olive oil and grill for 5 minutes or until slaw mix begins to char slightly. Remove from heat and mix in a bowl with La Tortilla Factory Salsa Baja Sauce Starter. Serve hot or cool in fridge. Serve with Skirt Steak Tostada.

Make the base. Using a heavy-duty pan, add preferred oil until the oil is about 1 inch deep. Heat oil to 350° degrees. Using tongs carefully place tortilla in oil. Cook tortilla to desired crispness turning the tortilla over every couple minutes. Remove tortilla from pan and place on paper towels to soak up excess oil.

Build your tostada. Place tostada shell down on a plate. Fan thinly sliced skirt steak on a tostada. Top with Grilled Baja Slaw. Garnish with avocado, queso fresco, and your choice of toppings.