Avocado Tostadas with Pickled Onion and Jalapeños
Active Time: 15 minutes | Total Time: 30 minutes | Serves 4 | Vegan | Gluten Free
- For the pickled onion and jalapeños:
- 1 cup white vinegar
- ¼ cup sugar
- Pinch kosher salt
- 8 stems fresh cilantro, smashed
- 1 medium red onion, thinly sliced
- 2 jalapeños, thinly sliced
- For the tostadas:
- 4 corn tortillas
- Canola oil for frying
- 16 cherry tomatoes, quartered
- 1 ear corn
- 1 cup guacamole or 1 sliced avocado
- Fresh cilantro leaves
To make the pickled onion and jalapeños, in a small saucepan, combine the vinegar, sugar, and salt over medium-high heat. Gently smash the cilantro stems with your measuring cup and add to the saucepan. Let come to a boil then stir until the sugar is dissolved, about 30 seconds.
Thinly slice the onion and jalapeños and put them into a medium glass bowl (separating the onion rings). Pour the liquid over the onion and jalapeños and use tongs to toss. Let cool to room temperature, tossing every so often, then, transfer to a container to refrigerate until ready to use (up to one week).
For the tostadas, in a small skillet, pour in about ¼ inch of oil and heat over medium heat. One at a time, cook the tortillas, turning half way through, until golden brown and crisp, about 2 minutes. Transfer to a paper towel lined plate.
Quarter the tomatoes. Hold the ear of corn upright in a large bowl. Use a serrated knife to shave off the kernels.
Dividing evenly, spread the guacamole over the tortillas. Top with the tomatoes, corn, and as much of the pickled onion and jalapeño as you like. Scatter the cilantro leaves over the tops and serve.
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