Mini Guacamole Tostadas
Mini Guacamole Tostadas
Ingredients
For the Tostadas
- 12 corn tortillas, mini size (about 3-inch diameter)
- 1/2 cup vegetable oil, for frying, or as needed
- 1/4 teaspoon kosher salt
For the Guacamole
- 2 ripe avocados, peeled, pitted, and mashed
- 1/4 cup red onion, finely diced
- 2 tablespoons cilantro, fresh, chopped
- 1/2 jalapeño, seeded and minced (optional, for heat)
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1/4 cup cherry tomatoes, halved or quartered
- 2 tablespoons cotija cheese, crumbled (optional)
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the tostadas: Heat vegetable oil in a large skillet or shallow pot over medium-high heat. The oil should be about 1/2 inch deep. Once hot (a small piece of tortilla should sizzle immediately), carefully add a few mini corn tortillas to the oil, without overcrowding the pan.
⏱️ 2 min
- 2
Fry the tortillas for 1 to 2 minutes per side, until golden brown and crisp. Use tongs to flip them. Remove the fried tortillas and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt. Repeat with remaining tortillas.
⏱️ 6 min
- 3
While the tostadas are cooling, prepare the guacamole: In a medium bowl, combine the mashed avocados, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, kosher salt, and black pepper. Mix gently until just combined, leaving some chunks for texture.
⏱️ 7 min
- 4
Assemble the tostadas: Spoon a generous amount of guacamole onto each mini tostada shell.
⏱️ 3 min
- 5
Garnish each tostada with a few cherry tomato pieces, a sprinkle of crumbled cotija cheese (if using), and a pinch of fresh chopped cilantro. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Guacamole Tostadas
Ingredients
For the Tostadas
- 12 corn tortillas, mini size (about 3-inch diameter)
- 1/2 cup vegetable oil, for frying, or as needed
- 1/4 teaspoon kosher salt
For the Guacamole
- 2 ripe avocados, peeled, pitted, and mashed
- 1/4 cup red onion, finely diced
- 2 tablespoons cilantro, fresh, chopped
- 1/2 jalapeño, seeded and minced (optional, for heat)
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1/4 cup cherry tomatoes, halved or quartered
- 2 tablespoons cotija cheese, crumbled (optional)
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the tostadas: Heat vegetable oil in a large skillet or shallow pot over medium-high heat. The oil should be about 1/2 inch deep. Once hot (a small piece of tortilla should sizzle immediately), carefully add a few mini corn tortillas to the oil, without overcrowding the pan.
⏱️ 2 min - 2
Fry the tortillas for 1 to 2 minutes per side, until golden brown and crisp. Use tongs to flip them. Remove the fried tortillas and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt. Repeat with remaining tortillas.
⏱️ 6 min - 3
While the tostadas are cooling, prepare the guacamole: In a medium bowl, combine the mashed avocados, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, kosher salt, and black pepper. Mix gently until just combined, leaving some chunks for texture.
⏱️ 7 min - 4
Assemble the tostadas: Spoon a generous amount of guacamole onto each mini tostada shell.
⏱️ 3 min - 5
Garnish each tostada with a few cherry tomato pieces, a sprinkle of crumbled cotija cheese (if using), and a pinch of fresh chopped cilantro. Serve immediately.
⏱️ 2 min