On-the-spot tostadas are named because my genius {and super sexy} husband was hungry, so he threw these together on the spot. Get it? Ha!
But, I promise that if you make them, they’re not going to have a thrown-together feel. They are going to become a new favorite you CRAVE every night. Take it from me.
Ingredients {for two}:
canola oil
7 small corn tortillas
sea salt
Daiya shredded cheddar cheese
2 ripe avocados
black pepper, freshly cracked only
crushed red pepper
1 lime
3 roma tomatoes, chopped
½ cup Tofutti sour cream
a few dashes liquid smoke
¼ teaspoon chipotle chili powder
¼ cup fresh cilantro, chopped
Directions for the tostadas:
1. In a large saucepan, pour canola oil to about 1 inch depth. Heat to 375 degrees (or medium high heat).
2. Add the corn tortillas to the hot oil individually, cooking about 15-25 seconds on each side. They should be golden brown when they first come out.
3. Place on a plate with paper towels and season immediately with sea salt.
Directions for the avocado spread:
1. Combine the avocados, juice from ½ of the lime, and salt/pepper/crushed red pepper to taste. Use a fork to combine, mashing the avocado at the same time.
Directions for the cilantro-lime sour cream:
1. Combine the sour cream, juice from ½ of the lime, liquid smoke, chili powder, and cilantro in a small bowl. Mix well.
Put it together:
1. Add the cheese to the tostada, and microwave until the cheese has melted.
2. Spread the avocado mixture.
3. Place the chopped tomatoes on top, and add a dollop of the cilantro-lime sour cream. Enjoy!
Thank you to share a delicious, simple and healthy recipe!
Are you taste ‘tostadas de picadillo’? If you want you can change the meat for aubergine and you obtain a great vegan meal.