Perfectly golden corn bases and a creamy avocado salad with lime and cilantro — these tostadas crackle from the very first bite and come together in barely half an hour. The tortillas are baked in the oven, so there is no need for frying, while the bright dressing adds freshness and balance.
Ingredients
- Tostadas:
- Olive oil — 2 tbsp | 30 ml
- Corn tortillas — 6
- Kosher salt — to taste
- Dressing:
- Lime juice — 1 tbsp + 1 tsp | 20 ml, freshly squeezed
- Garlic — 1 clove, grated or very finely minced
- Olive oil — 1 tbsp | 15 ml
- Kosher salt — 1/4 tsp | 1.5 g
- Ground black pepper — 1/4 tsp | 0.5 g
- Salad:
- Avocados — 2 medium, peeled and diced
- Cherry tomatoes — 1/3 cup | 50 g, quartered
- Red onion — 1/4 cup | 30 g, finely chopped
- Fresh cilantro — 2 tbsp, chopped
- Flaky salt — for serving
How to make it
- Preheat the oven to 400°F | 200°C. Line a baking sheet with parchment paper or use a nonstick baking mat.
- Brush the tortillas with the 2 tbsp | 30 ml olive oil on both sides and arrange in a single layer on the baking sheet. Bake for 8–10 minutes, flipping halfway, until evenly golden. Immediately season with a pinch of kosher salt and transfer to a wire rack so they cool and stay as crisp as possible.
- Make the dressing: in a small bowl, whisk together the lime juice, grated garlic, 1 tbsp | 15 ml olive oil, 1/4 tsp | 1.5 g salt and 1/4 tsp | 0.5 g ground pepper until emulsified.
- Assemble the salad: in a bowl, gently combine the avocado, cherry tomatoes, red onion and cilantro. Drizzle with the dressing and fold carefully with a spatula so the avocado stays intact.
- To serve, spoon the salad over the crisp bases. Finish with flaky salt to taste and serve immediately while the tortillas are still crunchy.
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Tips and variations
- Stovetop instead of oven: toast the tortillas in a dry nonstick skillet for 1–2 minutes per side, brushing lightly with oil. Move the finished bases to a rack so they do not soften.
- Add-ins: for heat, add thinly sliced jalapeño or a pinch of chili flakes. Radish, corn, or a little crumbled feta or cotija also work beautifully.
- How to keep them crisp: assemble the tostadas just before serving. If making ahead, keep the bases and salad separate; add a little extra lime juice to the salad so the avocado stays fresh and vibrant longer.
Nutritional value
Nutritional values are approximate for 1 tostada (out of 6) and may vary depending on product brands and avocado size.
| Nutrition | Per serving |
|---|---|
| Calories | 205 kcal |
| Protein | 3 g |
| Fat | 14 g |
| Carbohydrates | 17 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 220 mg |
FAQ
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture and flavor will be softer and less authentic. If using flour tortillas, bake them a little longer until nicely golden so they crisp up properly.
What can I use instead of cilantro if I do not like it?
Parsley works well, or a mix of parsley and scallions. The flavor will be milder, but still fresh.
How do I keep the avocado from browning?
Toss it with the dressing right before serving — the lime juice slows oxidation. If you are making the salad ahead, cover it directly with plastic wrap pressed onto the surface.