Avocado tostadas

A filling meat-free meal!
 
recipe, avocado, tortillas,dinner,summer

Recipe from: 12 November 2015
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2
    Tbs
    canola oil
  • 4x 15
    cm
    corn tortillas
  • 1/4
    tsp
    salt (plus additional to taste)
  • 2
    ripe avocados (peeled, pitted, and mashed)
  • 1
    cup
    cherry tomatoes (quartered) or grape tomatoes (halved)
  • 1/4
    cup
    chopped, fresh cilantro
  • 1/4
    cup
    chopped red onion
  • 1-2
    jalapeño chilies, seeded and finely chopped
  • 1
    Tbs
    fresh lime juice (or more to taste)
  • 2
    large cloves garlic, finely chopped
  • Freshly ground black pepper, to taste
  • Salsa or taco sauce for garnish (optional)
Servings: Change Serving
 
 

Method

 

Line a baking sheet with several layers of paper towels and set aside.

In a small 7- or 8-inch skillet, heat the oil over medium-high heat. Working with 1 tortilla at a time, fry each tortilla 20 to 30 seconds on each side or until they are light golden.

Transfer the tortillas to a prepared baking sheet and blot between paper towels. Remove the paper towels and sprinkle the tortillas lightly with salt (if desired).

In a medium bowl, mix together the avocados, tomatoes, cilantro, onion, chilies, lime juice, garlic, 1/4 teaspoon salt, and pepper.

Mound equal amounts (about 1/2 cup) of the avocado mixture over each tortilla. Garnish with the salsa (if desired) and serve at once.

Tips:
You can store the avocado mixture, covered, in the refrigerator for up to 12 hours before returning it to room temperature and continuing with the recipe.
To make avocado tacos to serve four, omit the canola oil and tortillas and replace with 8 taco shells, heated until crisp (3 to 5 minutes) in a 175ºC preheated oven.

Reprinted with permission of "The Supermarket Vegan" by Donna Klein.

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Read more on: dinner  |  recipe  |  summer  |  avocado
 

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