Avocado Tostones Recipe

Inspired by Havana Vancouver

Time30m

Serves4

twice fried + smashed plantains, guacamole, cotija cheese, pico de gallo

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Plantains

2 units Green plantains

2 cups Tuscany sunflower oil

Guacamole

2 units Ripe avocados

2 tbs ReaLime juice

1 clove Garlic

1 tsp Celtic sea salt

Pico de Gallo

1 cup Tomato

1 cup Onion

1 cup Cilantro

1 tbs ReaLime juice

1 tsp Celtic sea salt

Toppings

1/2 cup Cotija cheese

Method

Frying Plantains

Prepare Plantains

Peel the green plantains and cut them into 1-inch thick slices.

First Fry

Heat vegetable oil in a deep pan over medium heat. Fry the plantain slices for about 5 minutes until they are lightly golden. Remove and drain on paper towels.

Smash Plantains

Using the bottom of a cup or plate, gently smash each fried plantain slice to about 1/4 inch thickness.

Second Fry

Return the smashed plantains to the hot oil and fry for an additional 3-4 minutes until they are crispy and golden brown. Drain again on paper towels.

Making Guacamole

Mash Avocados

In a bowl, mash the ripe avocados with lime juice, minced garlic, and salt until smooth.

Preparing Pico de Gallo

Mix Ingredients

In a separate bowl, combine diced tomato, onion, cilantro, lime juice, and salt. Mix well.

Assembly

Assemble Tostones

On each crispy tostone, spread a generous amount of guacamole, top with pico de gallo, and sprinkle cotija cheese on top.