Ingredients
8 radishes, very thinly sliced
1 jalapeño, very thinly sliced
½ small red onion, thinly sliced
2 Tbsp extra virgin olive oil
1 Tbsp fresh lime juice
kosher salt and freshly ground pepper
fried tostada shells or 8-store bough tostadas
½ cup sour cream
5 cup finely shredded iceberg lettuce
½ cup sour cream
5 cup finely shredded iceberg lettuce
spice-rubbed t-bone steaks, thinly sliced
¼ cup cilantro leaves
lime wedges, for serving
1 jalapeño, very thinly sliced
½ small red onion, thinly sliced
2 Tbsp extra virgin olive oil
1 Tbsp fresh lime juice
kosher salt and freshly ground pepper
fried tostada shells or 8-store bough tostadas
½ cup sour cream
5 cup finely shredded iceberg lettuce
½ cup sour cream
5 cup finely shredded iceberg lettuce
spice-rubbed t-bone steaks, thinly sliced
¼ cup cilantro leaves
lime wedges, for serving
Directions
1. In a medium bowl, mix the radishes with the jalapeño, red onion, olive oil and lime juice and season with salt and pepper.
2. Set the tostada shells on plates and spoon the sour cream on top. Cover with the iceberg lettuce and sliced steak. Spoon the radish salad over the steak and sprinkle with the cilantro leaves. Serve with lime wedges.
