On-the-Spot Tostadas

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!