Holy Guacamole, It’s a Tostada!
Crisp Baked Tortillas with Smashed Avocado, Lime, Red Onion, and Fresh Tomatillo Salsa
35 minutes
Serves 4
SideMexicanVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Mexican taqueria classic, these tostadas stack creamy avocado-lime mash, punchy red onion, and a tangy homemade salsa verde atop impossibly crisp tortillas. We’ll conquer two kitchen heroes: perfect oven-crisped tostadas and properly 'bloomed' chile flavor in the salsa.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Brush both sides of the corn tortillas with 2 tablespoons of olive oil and arrange on a baking sheet in a single layer. Bake for 8-10 minutes, flipping once, until crisp and golden. Let cool.
- 02While the tortillas bake, place tomatillos, jalapeño, and garlic on a small baking sheet. Roast for 12-15 minutes until lightly blistered, turning once. Let cool slightly.
- 03In a blender, combine roasted tomatillos, jalapeño, garlic, half the cilantro, vinegar, and 1/2 teaspoon kosher salt. Blend until mostly smooth. Set salsa aside.
- 04Halve and pit the avocados, scooping flesh into a medium bowl. Add lime zest and juice, 1 teaspoon kosher salt, and black pepper. Mash together until mostly smooth but still a bit chunky.
- 05Fold in 1/4 cup finely diced red onion and 2 tablespoons chopped cilantro. Taste and adjust salt or lime as needed.
- 06Spread a generous layer of avocado mash onto each tostada. Top with a spoonful of salsa verde and scatter with the remaining red onion and cilantro leaves.
- 07Drizzle with remaining tablespoon olive oil and serve immediately, while the tostadas are crisp. Squeeze a little extra lime over the top if you’re feeling zesty.
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