Spicy Avocado Tostada Recipe

I love avocados! Whether it’s the main dish, a side dish or just a topping, I’m ALL IN. I can’t say no to Avocados From Mexico’s Haas avocados. I grew up on them. My family is from Honduras, which is a hop-skip-step away from Mexico Lindo. We borrow a lot of cultural activities and cooking styles from Mexico that have become ingrained in my foodie palate, and which I’ll never kick!

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When I sat down to come up with a fast and easy recipe that’s mouth-watering, I knew I wanted it to include Avocados From Mexico because they’re so incredibly nutritious. Any health coach will tell you to indulge and eat them as part of a balanced diet, because avocados don’t require unhealthy additives to taste good.. The beauty of an avocado is you could literally eat it on its own and it tastes amazing! As long as it’s ripe :) You can read more about their properties on Avocado Central.

I’m an avocado toast fan but I’m also Latina, so I felt obliged to put a spin on this lunchtime favorite using some darkened and ready-to-go Aguacates de México. This recipe is called the Spicy Avocado Toast-ada because a crispy tostada will be substituted for the toast. It will provide a nice crunch and savory taste that complements the soft texture of the Avocados From Mexico.

A tostada is large tortilla round that is frequently used in both Honduran and Mexican cooking. It’s thicker than a tortilla chip and designed to be stacked with yummy food. I love them because they’re usually gluten-free and less filling than a thick piece of toast, which can leave you stuffed to the gills. You can find tostadas in the Mexican or Latin section of your grocery store (if it has one) or just ask someone to assist you.
The reason it’s important for avocados to be darkened is because that’s when you know they are ripe, tasty and soft enough to eat. When they still have a green tint to them, they will often be underripe and not quite ready to eat. I’ve learned this from experience and promise you no recipe can fix an unripe aguacate (that’s “avocado” in Spanish). I promise you, just because they’re dark doesn’t mean they’ve gone bad and everything else on your cutting board is going to be very bright and colorful!

Another way I’ve learned to test their ripeness (in case an avocado still feels suspiciously hard even though it’s blackened) is to locate the nub that once connected it to the vine (it looks like a scab). Press on it. If it gives and easily pushes inward, then it’s time to slice that avo open and remove the seed.

For this recipe serving 2, you will need the following ingredients:

  • 3 Avocados From Mexico
  • 1 jalapeño pepper
  • 2 sweet chile peppers (yellow, orange or red)
  • 1 onion
  • 1 lemon
  • 2 limes
  • 1 bunch of cilantro
  • Homemade avocado seasoning
  • 4 tostada shells (gluten-free)
  • Salt, pepper and olive oil


Preparation and instructions:

1. Preheat oven to 300 degrees on bake setting and pop 4 tostadas in on a foil lined baking sheet. Allow tostadas to toast for 10 minutes. If you think it will take you longer than 10 minutes to do the cutting and prep work, pop them in closer to when you’re finishing up.

2. Wash all the fruit and chile pepper produce, as well as the cilantro and pat them dry.

3. Remove the cilantro leaves from their stems and crudely chop up until you can fill a ½ cup serving.

4. De-seed and dice the jalapeño. Personally, I like to keep the seeds in because I enjoy really spicy foods but if you prefer more mild, remove them. Slice a few of the jalapenos as rounds and put to the side.

5. Dice the onion.

6. Slice the sweet chile peppers into thin, small rounds.

7. Cut the lemon in half and quarter the limes.

8. Halve, pit and scoop out the avocado center from 2 avocados. Place them into a medium size bowl, add a pinch of salt and pepper followed by a drizzle of olive oil, and then begin to mash into a smooth guacamole.

9. Add as much jalapeño as you think you can take to the guacamole. Add some diced onion along with the juice from ½ a lemon and 2-3 lime wedges to taste.

10. Sprinkle in half the cilantro. Mix it all up.

11. Once the tostadas have been in the oven for about 10 minutes, take them out. Grab a knife and begin to spread the guacamole mixture that’s inside your bowl onto to the tostadas like a spread. Make it as thin or thick as you like. Set aside.

12. Halve the 3rd avocado, pit and then create cuts lengthwise with your knife to make long, very thin slices of the avocado that can then easily be scooped out with a spoon all together and then carefully separated slice by slice.

13. Separate and arrange these slices on top of the guacamole tostada in a nice overlapping pattern.

14. Sprinkle the remaining half of the chopped cilantro over the freshly laid slices of avocado. Then place the sweet chile pepper rounds (in their mixed colors) on top.

15. Maybe add one more quick squeeze of lime on top and you’re ready to plate your creation!

16. Garnish with a two lime wedges and and a scattering of cilantro on each plate.

This dish is fresh, spicy and only takes 10 minutes to whip up. It makes for a great snack or delicious lunch for two. Avocados From Mexico are always in season, so you can make this recipe anytime and stop paying an arm and a leg for avo toast that’s only half as good.
What do you think? Is your mouth watering yet? Try out this Spicy Avocado Tostada recipe as one of your daily meal solutions for 2017 and get on track for balanced eating. Small changes are everything!
Check out VidaAguacate.com to discover even more irresistible avo recipes. And to become part of the club! You can subscribe to it right here (hyperlink with subscribe link).
If you end up making this recipe, I want to see your pics! So, don’t forget these hashtags: #VidaAguacate and #EchaleLoMejor. You can also tag me on your pics using my twitter and instagram handle @mizzfit_bianca :)
Let me know if you have any questions about the best avocados on the planet. Don’t be shy, share a fun fact or good avo tip below.



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