Callo de Hacha Tostadas
Callo de Hacha Tostadas ❤️ I'm obsessed with Callo de Hacha, so fresh and SO good! For those of you who aren't familiar with it, it is a type of scallop that comes from the Sea of Cortez.
Ingredients
- 8 small corn tortillas cut an x in them
- 8-10 callos de hacha
- 1/3 cup japanese mayo
- 1 tsp sesame oil
- 2-3 tbsp chipotle adobo
- 2 caribe peppers thinly sliced
- 2 tbsp cilantro chopped
- 1 lemon large
- 1/4 cup tamari or soy sauce
- Cucumber sliced
- Avocado sliced
- Red onion sliced
- Black and toasted sesame seeds
Instructions
- First, add some avocado oil to the tortillas and bake at 400F for 7-9 minutes or until golden. Cutting an x makes them not puff up.
- Secondly, mix together the mayo, chipotle adobo and sesame oil.
- Marinate the caribe peppers and cilantro in the lemon and tamari/soy sauce.
- Then, cut the foot off the callo and slice thinly.
- Lastly, assemble the tostadas by adding chipotle mayo at the bottom, then cucumber, the callos, avocado slices, red onion, the peppers and sauce with sesame seeds.
Nutrition
Calories: 307kcal, Carbohydrates: 33g, Protein: 9g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 15mg, Sodium: 1071mg, Potassium: 357mg, Fiber: 5g, Sugar: 2g, Vitamin A: 153IU, Vitamin C: 124mg, Calcium: 62mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.