Mini Avocado and Corn Tostadas
Mini Avocado and Corn Tostadas
Ingredients
For the Tostada Shells
- 12 corn tortillas, mini size (about 4-inch diameter)
- 1/2 cup vegetable oil, for frying
- 1/4 teaspoon kosher salt
For the Avocado Corn Topping
- 2 avocados, ripe, diced
- 1 cup corn kernels, fresh or frozen (thawed)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup cotija cheese, crumbled
- as needed hot sauce
Instructions
- 1
Prepare the tostada shells: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or a small piece of tortilla sizzles immediately). Fry tortillas, one or two at a time, for 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle immediately with kosher salt. Repeat with remaining tortillas. Keep warm.
⏱️ 10 min•🌡️ 350
- 2
Prepare the avocado corn topping: In a medium bowl, gently combine the diced avocados, corn kernels, red onion, minced jalapeño, chopped cilantro, lime juice, kosher salt, and black pepper. Mix just until combined, being careful not to mash the avocado too much.
⏱️ 8 min
- 3
Assemble the tostadas: Spoon a generous amount of the avocado corn topping onto each crispy tostada shell. Arrange on a serving platter.
⏱️ 5 min
- 4
Garnish and serve: Sprinkle the crumbled cotija cheese over the topping. Offer hot sauce on the side for those who prefer extra spice. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Avocado and Corn Tostadas
Ingredients
For the Tostada Shells
- 12 corn tortillas, mini size (about 4-inch diameter)
- 1/2 cup vegetable oil, for frying
- 1/4 teaspoon kosher salt
For the Avocado Corn Topping
- 2 avocados, ripe, diced
- 1 cup corn kernels, fresh or frozen (thawed)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup cotija cheese, crumbled
- as needed hot sauce
Instructions
- 1
Prepare the tostada shells: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or a small piece of tortilla sizzles immediately). Fry tortillas, one or two at a time, for 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle immediately with kosher salt. Repeat with remaining tortillas. Keep warm.
⏱️ 10 min•🌡️ 350 - 2
Prepare the avocado corn topping: In a medium bowl, gently combine the diced avocados, corn kernels, red onion, minced jalapeño, chopped cilantro, lime juice, kosher salt, and black pepper. Mix just until combined, being careful not to mash the avocado too much.
⏱️ 8 min - 3
Assemble the tostadas: Spoon a generous amount of the avocado corn topping onto each crispy tostada shell. Arrange on a serving platter.
⏱️ 5 min - 4
Garnish and serve: Sprinkle the crumbled cotija cheese over the topping. Offer hot sauce on the side for those who prefer extra spice. Serve immediately.
⏱️ 2 min