Many savory flavors come together on top of these crispy mini white-corn tortillas bringing this delicious dish to life on race day.

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a 2 inch circular punch, cut 4 circles out of white corn tortillas.

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  • Heat oil in a skillet over medium-high heat. Fry the tortilla circles in peanut oil until golden brown and crispy. Drain on paper towels. Add thinly sliced garlic to the oil and cook until golden and crispy. Drain.

  • In a bowl mix yuzu juice, fish sauce and sesame oil together. This is the ponzu sauce.

  • Thinly slice the hamachi into 1 1/2-inch square slices, about 1/4 inch thick. Marinate the hamachi in the ponzu juice for about a minute.

  • Place hamachi slice onto mini-tostada, then layer with cilantro leaf, crispy garlic, shaved serrano, onion and bacon.

  • Repeat these steps for the 3 remaining pieces.

Nutrition Facts

80 calories; protein 3g; carbohydrates 6.8g; fat 4.7g; cholesterol 4.7mg; sodium 300.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2020
Wonderful. Read More
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