Tostadas with Grape and Jicama Salad

Forget what you know about tostada recipes.  This twist on a classic pairs the spiciness of jalapeño with the juicy sweetness of grapes and cool crispness of jicama for an old favorite reinvented.

Healthy Food

Serves 4


  • 8 handmade-style corn tortillas
  • Cooking spray as needed
  • 1 cup black seedless California grapes, chopped
  • 1 cup red seedless California grapes, chopped
  • 1 cup chopped jicama (about ½ medium jicama)
  • 1 avocado, diced
  • ½ cup chopped fresh cilantro
  • 1 jalapeño, seeded & finely chopped
  • 1 lime, zested and juiced
  • ¼ tsp sea salt
  • 1 (15-ounce) can vegetarian refried beans, warmed


  1. Preheat the oven to 400 F. Place the tortillas on a baking sheet and mist them with cooking spray. Bake for 5 minutes, flip and bake an additional 3 to 5 minutes, until crisp.
  2. In a medium bowl, mix together the grapes, jicama, avocado, cilantro, jalapeño, lime zest and juice, and salt.
  3. Spread the beans on the tortillas and top them evenly with the salsa mixture.

Nutritional Information
Nutritional analysis per serving (2 tostadas): Calories 350; Fat 10 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 630 mg; Carbohydrates 58 g; Fiber 14 g; Sugar 14 g; Protein 10 g

Recipe courtesy of California Table Grape Commission, developed by Dawn Jackson Blatner, RD, CSSD, LDN.  Click here to watch her create this delicious dish!

For more Mexican-inspired flavor, search for Healthy Dining menu choices like these at restaurants coast to coast:

Also Check Out:
The Top Choice is… The Kitchari at Annapurna’s World Vegetarian CaféChicken Mango Jicama Salad at Casa Sol y Mar
Located in San Diego
Portabello & Spinach Enchilada at Salsa Brava
Located in Colorado Springs, CO
One Classic Steak Taco Plate with Citrus Rice and Black Beans at Rubio’s
Located in AZ, CA, CO, NV, UT