Mini Blue Corn Tostadas, Pumpkin Seed Guacamole, Pickled Onions And Queso Fresco Recipe
Delight in our Mini Blue Corn Tostadas, perfectly crisp and topped with a velvety pumpkin seed guacamole that adds a rich, nutty flavor. Each bite is enhanced with tangy pickled onions and a sprinkle of fresh queso fresco, creating a vibrant medley of tastes and textures that will transport your taste buds to a sun-soaked fiesta!
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Ingredients
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Tostadas and Toppings
Method
Preparation
- 1
- 2
Prepare the Guacamole
In a mixing bowl, mash the avocados with a fork. Add lime juice, chopped cilantro, salt, and pumpkin seeds. Mix until well combined and set aside.
- 3
Bake the Tostadas
Preheat the oven to 400°F (200°C). Place blue corn tortillas on a baking sheet and bake for about 5-7 minutes, or until crispy.
- 4
Assemble the Tostadas
Top each crispy tostada with a generous spoonful of pumpkin seed guacamole, a few slices of pickled onions, and crumbled queso fresco.
- 5
Serve
Serve immediately and enjoy the vibrant flavors of your mini blue corn tostadas!
