Events and Celebrations

Crispy Tostados with Avocado and Tomatoes

cook 10 mins
  • 4 corn tortillas
  • 1 tablespoon vegetable oil
  • 2 avocadoes, peeled and pitted
  • 50 ml (2 fl oz) crème fraîche
  • 2-3 tablespoons lime juice
  • 4 tomatoes, chopped
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon extra virgin olive oil
  • handful of fresh coriander, chopped, plus extra to serve (optional)
  • salt and pepper
  • Use a 5 cm (2 inch) biscuit cutter to stamp out rounds from the tortillas; alternatively, cut them into wedges. Brush them with vegetable oil, place on a baking sheet under a preheated hot grill and cook for 1 minute on each side until crisp. Leave to cool.
  • Meanwhile, place the avocado flesh and crème fraîche in a food processor and blend until smooth. Stir in 1 tablespoon of lime juice and season to taste. Stir together the tomatoes, onion and olive oil, add lime juice to taste, season and stir through the coriander. Spoon a little of the avocado mixture on to each tortilla round, scatter over the tomato salsa and top with more coriander, if liked.
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