Butter-Baked Cucumber Tostadas

Photo: Liz Andrew/Styling: Erin McDowell

Hey, did you know you can roast cucumbers just like chicken? Brush them with melted butter, season with salt and pepper, and pop them in the oven. The result is irresistibly crisp and tender, with none of the bitter edge that sometimes characterizes cukes. To celebrate, let’smake butter-baked cucumber tostadas with creamy slaw and sriracha.

5 Recipes That Take Tacos to the Next Level


Red Cabbage Coleslaw

½ head red cabbage, shredded

1 bunch green onions, thinly sliced

½ cup cilantro leaves

Juice of 2 limes

1 tablespoon apple cider vinegar

1 tablespoon sugar

Kosher salt

Freshly ground black pepper


6 Persian cucumbers, halved lengthwise

3 tablespoons unsalted melted butter

1 shallot, thinly sliced

Kosher salt

Freshly ground black pepper

⅓ cup mayonnaise

2 tablespoons sriracha

½ teaspoon smoked paprika

6 small corn tortillas or 6 store-bought tostadas

Cilantro and lime wedges, for serving


1. Preheat the oven to 375°F.

2. In a large bowl, toss together the cabbage, green onions and cilantro.

3. In another large bowl, whisk together the lime juice, apple cider vinegar and sugar. Season with salt and pepper. Stir the dressing into the cabbage mixture. Let it sit for 15 to 20 minutes, tossing occasionally.

4. Arrange the cucumbers in a medium baking dish. Brush with the melted butter and top with the sliced shallot. Season with salt and pepper.

5. Bake the cucumbers until tender, tossing occasionally, 45 to 50 minutes.

6. In a small bowl, combine the mayonnaise, sriracha and paprika.

7. Build the tostadas: Top each with cucumbers, slaw, spicy mayonnaise and cilantro. Serve with lime wedges.