A hearty and classic family dish with the addition of cauliflower through the creamy mash topping.

Category, DifficultyBeginner
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

INGREDIENTS
Cowboy Caviar
 ⅓ C (80 ml) olive oil
 2 Tbsp (30 ml) red wine vinegar
 Zest and juice of 1 lime
 1 tsp (5 ml) paprika
 1 tsp (5 ml) brown sugar
 ½ tsp (2,5 ml) garlic powder
 ½ tsp (2,5 ml) ground cumin
 Salt and pepper
 250 g baby tomatoes, halved
 1 x 410 g tin sweet corn, drained
 1 x 410 g tin black beans, rinsed and drained
 1 small red onion, diced
 1 small red pepper, diced
 1 small yellow pepper, diced
 1 jalapeno, diced (optional)
 Salt and pepper
 a small bunch of fresh coriander, chopped
Avo Smash
 2 avocados, peeled and flesh scooped out
 1 tsp (5 ml) paprika
 ½ tsp (2,5 ml) ground cumin
 Juice and zest of 1 lemon
 Salt and pepper
Chipotle Mayo Drizzle (optional)
 ½ C (125 ml) vegan mayo
 1 tsp (5 ml) dried chipotle spice (alternatively use smoked paprika)
Tostadas & Schnitzels
 Sunflower oil for frying
 8 soft corn tacos
 1-2 boxes x 320 g box Fry’s Family Golden Crumbed Schnitzels, cooked according to the packaging and sliced
 2 limes, quartered

Method

Cowboy Caviar
1

Mix all the ingredients for the dressing together and whisk to combine. In a large bowl mix the prepared tomatoes, sweet corn, beans, onions and peppers. Pour over the dressing, mix to combine, season to taste and set aside to infuse.

Avo Smash
2

Scoop the avo flesh out into a bowl. Add the spices, seasoning, lemon juice and zest and roughly mash with a fork. Set aside.

Tostadas
3

Heat the canola oil in a large frying pan over medium-high heat until it begins to shimmer. Carefully place the tacos one at a time into the hot oil and fry for 30 secs per side. (Tip: use a stainless steel slotted spoon to help hold the tacos in the oil). When crispy, remove the tostada from the hot oil and drain on a sheet of kitchen towel. Repeat until all the tostadas are fried.

Chipotle Mayo Drizzle (optional)
4

Combine the mayo and chipotle spice and mix to combine. Tip: if you don't have dry spice, add a few drops of your favourite hot sauce to the mayo instead.

To assemble, spread a generous dollop of avo smash onto each tostada, top with slices of Fry’s Family Golden Crumbed Schnitzels. Load up with spoonful’s of cowboy caviar and a drizzle of chipotle mayo. Top with chopped fresh coriander and sliced jalapenos and serve with limes for squeezing.

5

Tip: you can cook Fry’s Family Golden Crumbed Schnitzels in the toaster to save time. Toast for 8 minutes or until heated through.

Tip: if you have leftover cowboy caviar, it makes for a delicious party dip with nacho chips, or even with scrambled tofu for breakfast the next day.

Ingredients

INGREDIENTS
Cowboy Caviar
 ⅓ C (80 ml) olive oil
 2 Tbsp (30 ml) red wine vinegar
 Zest and juice of 1 lime
 1 tsp (5 ml) paprika
 1 tsp (5 ml) brown sugar
 ½ tsp (2,5 ml) garlic powder
 ½ tsp (2,5 ml) ground cumin
 Salt and pepper
 250 g baby tomatoes, halved
 1 x 410 g tin sweet corn, drained
 1 x 410 g tin black beans, rinsed and drained
 1 small red onion, diced
 1 small red pepper, diced
 1 small yellow pepper, diced
 1 jalapeno, diced (optional)
 Salt and pepper
 a small bunch of fresh coriander, chopped
Avo Smash
 2 avocados, peeled and flesh scooped out
 1 tsp (5 ml) paprika
 ½ tsp (2,5 ml) ground cumin
 Juice and zest of 1 lemon
 Salt and pepper
Chipotle Mayo Drizzle (optional)
 ½ C (125 ml) vegan mayo
 1 tsp (5 ml) dried chipotle spice (alternatively use smoked paprika)
Tostadas & Schnitzels
 Sunflower oil for frying
 8 soft corn tacos
 1-2 boxes x 320 g box Fry’s Family Golden Crumbed Schnitzels, cooked according to the packaging and sliced
 2 limes, quartered

Directions

Cowboy Caviar
1

Mix all the ingredients for the dressing together and whisk to combine. In a large bowl mix the prepared tomatoes, sweet corn, beans, onions and peppers. Pour over the dressing, mix to combine, season to taste and set aside to infuse.

Avo Smash
2

Scoop the avo flesh out into a bowl. Add the spices, seasoning, lemon juice and zest and roughly mash with a fork. Set aside.

Tostadas
3

Heat the canola oil in a large frying pan over medium-high heat until it begins to shimmer. Carefully place the tacos one at a time into the hot oil and fry for 30 secs per side. (Tip: use a stainless steel slotted spoon to help hold the tacos in the oil). When crispy, remove the tostada from the hot oil and drain on a sheet of kitchen towel. Repeat until all the tostadas are fried.

Chipotle Mayo Drizzle (optional)
4

Combine the mayo and chipotle spice and mix to combine. Tip: if you don't have dry spice, add a few drops of your favourite hot sauce to the mayo instead.

To assemble, spread a generous dollop of avo smash onto each tostada, top with slices of Fry’s Family Golden Crumbed Schnitzels. Load up with spoonful’s of cowboy caviar and a drizzle of chipotle mayo. Top with chopped fresh coriander and sliced jalapenos and serve with limes for squeezing.

5

Tip: you can cook Fry’s Family Golden Crumbed Schnitzels in the toaster to save time. Toast for 8 minutes or until heated through.

Tip: if you have leftover cowboy caviar, it makes for a delicious party dip with nacho chips, or even with scrambled tofu for breakfast the next day.

Tostadas with Golden Crumbed Schnitzels & Cowboy Caviar
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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries