Name: Avocado tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 Tbs canola oil; 4x 15 cm tortillas corn; 1/4 tsp salt; 2 avocado mashed; 1 cup cherry tomatoes quartered; 1/4 cup fresh coriander chopped; 1/4 cup red onion chopped; 1-2 jalapeños deseeded and finely chopped; 1 Tbs fresh lime juice; 2 garlic cloves, finely chopped; freshly ground black pepper to taste; salsa or taco sauce, to garnish

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Ingredients (12)

2 Tbs	canola oil
4x 15 cm	tortillas — corn
1/4 tsp	salt
2	avocado — mashed
1 cup	cherry tomatoes — quartered
1/4 cup	fresh coriander — chopped
1/4 cup	red onion — chopped
1-2	jalapeños — deseeded and finely chopped
1 Tbs	fresh lime juice
2	garlic — cloves, finely chopped
	freshly ground black pepper — to taste
	salsa — or taco sauce, to garnish

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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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