Step 1

Preheat the oven to 400F and drizzle a baking sheet with olive oil.

Step 2

Prepare the dressing linked in this recipe.

Step 3

Next, finely chop the cabbage, green onions, cucumber and jalepeno. Add to a bowl with the thawed edamame, and drizzle on the dressing. Toss until coated.

Step 4

Now, prepare the tortillas. Place the tortillas on the baking sheet and rub with the oil, sprinkling on some salt. Bake for 6 minutes, then flip and bake for an additional 3 minutes, until crispy.

Step 5

Using a cookie scoop or large spoon, top the crispy tortillas with the green goddess salad, around 3 tablespoons per tostada. Sprinkle with more cilantro, lime juice and a slice of jalepeno, as desired. Enjoy immediately. Store the salad separately from the tortillas for up to 3 days.