Steak Tostadas with Creamy Jalapeño Avocado Sauce

There’s something about a crispy tostada loaded with juicy steak and drizzled in a creamy, spicy sauce that just hits different. This recipe was inspired by my love for bold Mexican flavors and that famous creamy jalapeño avocado sauce you get at Regio. Except… this one is homemade, fresher, and honestly? Even better.

It’s quick, flavorful, and perfect for busy moms who still want something that feels special on the plate.

Ingredients

For the Steak Marinade

• Flat steak (cut into short, thin strips)

• Juice of 3 fresh oranges

• 1 packet Sazón (your choice)

• Oregano (to taste)

• Chili powder (to taste)

• Cumin (to taste)

• 2 cloves garlic, minced

For the Creamy Jalapeño Sauce

• ½ can diced jalapeños (with some juice)

• 1 block cream cheese (softened)

• Crema (to taste)

• 3 cloves garlic

• 1 packet Sazón (your choice)

• Garlic powder (to taste)

• Onion powder (to taste)

• Fresh cilantro (optional, but recommended)

For the Tostadas

• Corn tostadas

• Refried beans or smashed avocado

• Diced tomatoes

• Chopped onions

• Queso fresco or cotija cheese

• Fresh lettuce (optional)

Step 1: Marinate the Steak

Start by cutting your flat steak into short, thin strips.

In a bowl, add:

• Steak

• Orange juice

• Sazón

• Oregano

• Chili powder

• Cumin

• Minced garlic

Mix everything well so the meat is fully coated.

Cover and let marinate in the refrigerator for at least 1 hour.

(The longer it marinates, the more flavor you’ll get.)

Step 2: Make the Jalapeño Cream Sauce

In a blender, add:

• Jalapeños and some of the juice

• Cream cheese

• Crema

• Garlic

• Sazón

• Garlic powder

• Onion powder

• Cilantro

Blend until smooth and creamy.

I personally like mine a little runny so it drizzles perfectly over the tostadas. If it’s too thick, add a splash of crema or jalapeño juice and blend again.

Taste and adjust seasoning if needed.

Set aside and refrigerate until ready to use.

Step 3: Cook the Steak

Heat a skillet over medium-high heat.

Add a small amount of oil.

Once hot, add the marinated steak and cook until:

• Browned

• Slightly crispy on edges

• Fully cooked through

This usually takes about 6–8 minutes.

Remove from heat and let rest for a couple minutes.

Step 4: Assemble the Tostadas

Now the fun part

Start with a crispy tostada and layer:

1. Refried beans or avocado

2. Cooked steak

3. Tomatoes and onions

4. Queso fresco or cotija

5. Drizzle generously with jalapeño sauce

Finish with extra cilantro if you like.

Repeat until you’ve built your perfect plate.

Why You’ll Love This Recipe

Packed with bold, fresh flavor

Family-friendly and customizable

Perfect for lunch or dinner

Great for entertaining

That sauce alone is addictive

You can also use this sauce on tacos, burrito bowls, grilled chicken, or even as a dip.

Jordan’s Tip

Make extra sauce and store it in a squeeze bottle in the fridge. It lasts about 4–5 days and makes weeknight meals so much easier.

Trust me—you’ll be putting it on everything.