A crispy Tostada Shell, with a base a Guacamole, topped with Shredded Romaine & Teriyaki Wings
1 Bag of RollinGreens Teriyaki Cauliflower Wings (with Sauce pack included)
5 Tostada Shells
1 Garlic Clove
4 Romaine leaves
6 Cherry Tomatoes
1 Stocks Green Onion
Preheat oven to 400 F. Convection Bake. Once oven is up to temp, place Frozen cauliflower wings on baking tray. Bake Wings for 12-15 minutes, or until golden brown. You can also air fry at 400F for about 8-10 minutes or until crispy. Remove Sauce Pack from bag and place into a bowl unopened in room temperature water.
While Wings are cooking, wash all vegetables, and dry. In a mixing bowl add Avocado, Chopped Garlic, Salt, Lime Juice and Mash. Once Guacamole is finished, chop green onion and tomatoes, set aside in a small bowl.
Chop lettuce into ¼ inch strips and place into bowl.
Place all tostada shells on a baking sheet and toast in oven for 1 minute. Remove from oven and place next to other prepped items.
Assemble tostadas by first spreading the guacamole on each shell. Next cover all shells with shredded Romaine Lettuce. Add three to four Wings to each shell. Placing five to seven tomato pieces each shell, now you can sauce the plate of shells.
Plating: Now is your time to have fun with the presentation. Break out that fun dishware and once all tostadas are completed, Cover the plate with Green Onion.
-Enjoy Chef Ko