Tostaguac Recipe

Prepare avocados

Cut the avocados in half, remove pits, and scoop flesh into a medium bowl. Immediately add the fresh lime juice to prevent browning.

Mash the avocado with a fork or potato masher to your preferred texture (slightly chunky for tostaguac).

Stir in the finely diced red onion, seeded and diced tomato, chopped cilantro, and minced jalapeño until evenly distributed.

Season with kosher salt, black pepper, and optional ground cumin. Taste and adjust seasoning or lime as needed. Set aside at room temperature while you prepare the toasts.

If using corn tortillas: preheat oven to 400°F (200°C) for baking method or heat a heavy skillet over medium-high for stovetop. If using store-bought tostada shells, warm briefly in oven for 3–4 minutes.

Baking method (healthier): Lightly brush each tortilla on both sides with vegetable oil (about 1 tsp per tortilla) and place on a baking sheet in a single layer. Sprinkle the exposed sides very lightly with coarse sea salt. Bake for 6–8 minutes, flip, then bake another 4–6 minutes until golden and crisp. Keep an eye to avoid burning.

Skillet method (quick): Heat 1–2 tbsp oil in a heavy skillet over medium-high. Fry each tortilla 30–45 seconds per side until blistered and crisp. Transfer to a paper towel-lined tray and immediately sprinkle with a pinch of sea salt. Drain excess oil.

Let tostadas cool slightly so they firm up and handle easily.

Spoon about 2 to 3 tablespoons of the prepared guacamole onto each tostada shell, spreading it gently to cover most of the surface but leaving a small border so the shell stays crisp.

Sprinkle each assembled tostada with a generous pinch of crumbled cotija or feta (about 1–2 tablespoons each).

Top with thinly sliced radishes and a small handful of microgreens or chopped lettuce if using for freshness and crunch.

Drizzle a little hot sauce or place a spoonful of salsa verde over each tostada for acidity and heat. Finish with an extra squeeze of lime over the top.

Serve immediately so the tostadas remain crisp. Provide lime wedges and extra salt or hot sauce at the table.