Ingredients
Scale
- 4 crispy corn tostada shells
- 2 ripe avocados
- 1 lime, juiced
- ¼ teaspoon salt, or to taste
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño, finely chopped, optional
- ½ cup black beans or refried beans, optional
- ½ cup diced tomatoes
- ¼ cup crumbled queso fresco or cotija, optional
- Salsa, for serving
- Lime wedges, for serving
Instructions
- Prepare the avocado: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Add lime: Pour in the fresh lime juice and sprinkle with salt.
- Smash: Mash the avocado gently with a fork until creamy but still slightly chunky.
- Season: Stir in the red onion, cilantro, and jalapeño if using.
- Prepare the tostadas: Make sure your tostada shells are completely crisp and ready for assembly.
- Add beans: If using beans, spread a thin layer over each tostada.
- Add avocado: Spoon the smashed avocado over the beans and spread gently.
- Add toppings: Scatter over diced tomatoes and crumbled cheese.
- Finish: Add your favorite salsa, fresh cilantro, and a squeeze of lime.
- Serve: Serve immediately while the tostada shells are still crisp
Notes
- Use ripe but not mushy avocados for the best smashed texture.
- Add lime juice gradually so the avocado does not become too loose.
- Keep the tostada shells crisp before assembling.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Breakfast
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg