Best Avocado Tostada Recipe

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: crumbled queso fresco

Cottage cheese is lower in fat and calories while maintaining a creamy texture.

Preheat the oven to 350°F.

Lay the tostada shells on a thin baking sheet.

Bake the tostada shells in the oven for about 15 minutes, flipping them halfway through for even crispiness.

Select a ripe avocado and slice it in half, removing the pit.

Peel the skin off the avocado and chop it into pieces.

Add chopped sun-dried tomatoes (both smoked and non-smoked) to the avocado, adjusting to taste.

Chop the bottom part of a green onion and mix it into the avocado and sun-dried tomato mixture.

If not using immediately, add lemon juice to preserve the avocado's color, but skip it if consuming right away.

Spoon the avocado mixture onto the baked tostada shells, piling it on generously.

Slice the green onion tops and use them to garnish the tostadas.

Optionally, add more sun-dried tomatoes on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens