Pickle Me Softly
Avocado-Smeared Tostadas with Quick Lime-Pickled Red Onion and Fresh Cilantro
25 minutes
Serves 4
SideMexicanVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Rooted in the snack-loving culture of Mexico, these tostadas pile creamy avocado and tangy lime-pickled onion onto a shatteringly crisp base. You'll learn how acid transforms sharp red onion into a quick, punchy pickle while taking avocado toast on a little vacation south of the border.
Ingredients
Yield
4
Instructions
- 01In a small bowl, toss the thinly sliced red onion with the juice and zest of both limes, sugar, and kosher salt. Let sit at room temperature for 15 minutes, tossing once or twice.
- 02Meanwhile, halve the avocados, remove the pits, and scoop the flesh into a separate bowl.
- 03Mash the avocado with 1/2 teaspoon kosher salt and the extra virgin olive oil until mostly smooth but with a bit of texture left.
- 04Spread a generous layer of the mashed avocado onto each tostada shell, right up to the edges.
- 05Drain the pickled onions (discarding the excess liquid), then pile them evenly over the avocado on each tostada.
- 06Top each tostada with chopped cilantro and a pinch of crushed red chile flakes.
- 07Serve immediately, preferably with extra lime wedges alongside.
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