Prepare your toppings. Chop your cabbage and very lightly toss it with some vinegar and sea salt. Set aside.

Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Place the corn tortillas on your prepared baking sheet and lightly spritz or brush with your oil.

Very very lightly sprinkle them with some of your extra taco seasoning.

Bake for 8-10 minutes, or until nice and crispy, flipping halfway through. I like to very lightly squeeze fresh lime on the crispy hot tortillas. Optional but adds a nice touch.

Meanwhile, heat a large skillet over medium-high heat.

Add in your ground meat and cook, mincing it with a wooden spoon constantly.

Once the meat is no longer pink, stir in the garlic and 2 Tablespoons homemade taco seasonings.

Cook for 1 minute more, then add the tomato paste and crushed tomatoes.

Cook, stirring frequently for about 3 more minutes to combine the flavors.

To assemble your tostadas, add a big spoonful of your taco meat over a crispy tortilla.

Top with all your toppings of choice, a bit of everything as desired.

Repeat with the remaining tostadas.