Yellowfin Tuna Tostada Kit for 4
Ships to U.S. & Canada
Some restrictions applyThis refreshing tostada starts with a crisp & crunchy corn tortilla, which is topped with Yellowfin tuna that’s been quickly cured with tamari & citrus, creamy avocado, spicy chipotle aioli, earthy furikake, and delicate microgreens!
Nixta Taquería isn’t your typical taco shop. Founded in 2019 by James Beard Award-winning chef Edgar Rico and Sara Mardanbigi, it toes the line between traditional and unconventional. On the traditional side, they’re making all of their own masa and tortillas in-house from heirloom Mexican corn. And on the unconventional side, they’re filling those tortillas with duck confit carnitas and yellowfin tuna with furikake and microgreens. Nixta has racked up accolades for its fun atmosphere, incredible food, and community-minded mission (it’s the home of Austin’s first free community fridge), and Chef Rico won the James Beard Award for Emerging Chef in 2022. It’s truly a taquería unlike any other, and it’s now shipping nationwide!
This package serves 4 people and includes everything you need to make 8 Tuna Tostadas
- Yellowfin Tuna (12 oz.)
- Furikake Seasoning (2 oz.)
- Tuna Marinade (16 oz.)
- Microgreens (2 oz.)
- Chipotle Aioli (4 oz.)
- Avocado (approx 14 oz.)
- 8 Tortillas (each 1 oz.)
- Choose to add on more!
Add On Options Include
- Chips & Dip
- Chips (4 oz.)
- Salsa (6 oz.)
- Beans (6 oz.)
- Nixta Taqueria Beanie
- Taco Kit ships with ice packs, may thaw in transit.
- Upon arrival, store all ingredients in the refrigerator for up to 5 days.
- Tuna Tostada is best enjoyed day of arrival.
- Reheat from a refrigerated state.
To Serve
- Bake tortillas on a tray at 350℉ in the oven for 15 to 20 minutes until crispy.
- Remove all garnishes, salsa, and Maldon salt from the plastic.
- Marinate tuna in a bowl with the tuna marinade for 3-4 minutes.
- For the garnishes (cilantro, onions, and radish), place each in a bowl.
- Take sliced avocado and lay it across the tostada. Enough to cover the bottom.
- Add 4-5 slices of tuna on each tostada until it’s covered.
- If you have a squeeze bottle, fill it with the chipotle aioli and zig-zag lines across the tuna from edge to edge. If no squeeze bottle, use a spoon to dollop the aioli over the tuna.
- Sprinkle furikake mix over the top of the tuna.
- Put a bird’s next small handful of microgreens in the middle.
- Finish it with high-grade olive oil, lime, and Maldon salt.
- Eat and enjoy!
- Tuna Tostada – Yellowfin Tuna, Tamari, Lime, Chipotle Chilies, Mayo, Furikake (Sesame Seeds, Seaweed), Avocado, Microgreens
- Tortillas – Masa, Harina, Water
- Beans – Duck Fat, Refried Black Heirloom Beans, Queso Fresco Contains Dairy
- Salsa – Onion, Garlic, Cilantro, Tomatillos, Orange, Radish, Heirloom Corn Allergens: Allium
Austin’s James Beard Award-Winning Taco Shop
Austin’s James Beard Award-Winning Taco Shop
Nixta Taquería isn’t your typical taco shop. Founded by James Beard Award-winning chef Edgar Rico and Sara Mardanbigi, it toes the line between traditional and unconventional. On the traditional side, they’re making all of their own masa and tortillas in-house from heirloom Mexican corn. And on the unconventional side, they’re filling those tortillas with duck confit carnitas and yellowfin tuna with furikake and microgreens.
Chef Rico started cooking at age 10 and spent time in the kitchens of legendary restaurants including Craft, Sqirl, Son of a Gun, Trois Mec, and Pujol before opening Nixta in 2019. It’s racked up accolades for its fun atmosphere, incredible food, and community-minded mission (it’s the home of Austin’s first free community fridge), and Chef Rico won the James Beard Award for Emerging Chef in 2022. Nixta is truly a taquería unlike any other, and it’s now shipping nationwide!
