Crispy Hoisin Beef Tostadas with Sriracha Lime Slaw

These crispy tostadas are the perfect canvas for a savory-sweet hoisin beef topping, finished with a bright, tangy slaw and a kick of Sriracha mayo. Every bite delivers a satisfying crunch and a burst of flavor.

Ready in under 30 minutes, this recipe is ideal for busy weeknights when you crave something fun and delicious. The combination of hoisin and chili sauce gives the beef a rich glaze, while the lime-spiked slaw adds freshness. Don’t skip the Sriracha mayo drizzle-it ties everything together beautifully.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the middle. Trim and slice scallions, separating white and green parts. Quarter the lime.
2. In a medium bowl, combine coleslaw mix, scallion greens, ¼ teaspoon sugar, juice from half the lime and a pinch of salt. Toss well and set aside.
3. In a small bowl, mix Sriracha and mayonnaise. Add water 1 teaspoon at a time until the sauce is drizzling consistency.
4. Brush or rub tortillas with 1 tablespoon oil on both sides. Arrange in a single layer on a baking sheet. Prick each tortilla a few times with a fork. Toast on the middle rack until lightly golden, about 4-5 minutes per side, flipping halfway. Watch carefully to avoid burning.
5. While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and scallion whites. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in sesame seeds, Thai chili sauce, hoisin sauce and ¼ cup water. Cook, stirring constantly, until the sauce thickens, 1-2 minutes.
6. Divide tortillas among plates. Top with the hoisin beef and prepared slaw. Drizzle with Sriracha mayo and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They are smaller and crisp up nicely. Adjust toasting time as needed.

What can I substitute for ground beef?

Ground pork or turkey are great alternatives. Cook times remain similar.

How do I store leftovers?

Store components separately: beef, slaw and tortillas in airtight containers in the fridge for up to 2 days. Reheat beef and tortillas before assembling.