Tostada with Pico De Gallo & Avocado Crema
Enjoy these fresh tostadas with zesty pico de gallo and avocado crema for a tasty hit. This easy recipe is a real beauty.
Ingredients
- 6 gluten free tortillas
- 1/4 cup oil
Pico de gallo
- 2 roma tomatoes
- 1/2 green chilli, diced
- 1/2 red onion, diced
- 1/2 coriander, diced
- 1 pinch salt
- 1 pinch pepper
Avocado crema
- 2 avocados
- 1 clove garlic
- 3 tablespoons coriander
- 50 mL lime juice
- 50 grams cashews, soaked for 20-30 minutes in hot water
- 50 mL olive oil
- 6 gluten free tortillas
- 1/4 cup oil
Pico de gallo
- 2 roma tomatoes
- 1/2 green chilli, diced
- 1/2 red onion, diced
- 1/2 coriander, diced
- 1 pinch salt
- 1 pinch pepper
Avocado crema
- 2 avocados
- 1 clove garlic
- 3 tablespoons coriander
- 50 mL lime juice
- 50 grams cashews, soaked for 20-30 minutes in hot water
- 50 mL olive oil
- Step 1 of 6Fry corn tortillas until golden and crispy, season with salt.
- Step 2 of 6Let oil drip onto a paper towel
- Step 3 of 6Tomato concasse - cut a slit in bottom, blanch for 30 seconds in boiling water then put into ice bath. Once cool, peel skin, remove seeds and dice.
- Step 4 of 6Combine the remaining ingredients with the tomato to make the pico de gallo.
- Step 5 of 6Avocado crema - soak cashews in hot water for 20-30 min. Blend with olive oil, garlic and coriander. Add avocados and lime juice to taste. season - store in a squeezy bottle or piping bag
- Step 6 of 6To assemble tostada, put the avocado crema on the fried tortilla and top with the pico de gallo.
Method
- Step 1 of 6Fry corn tortillas until golden and crispy, season with salt.
- Step 2 of 6Let oil drip onto a paper towel
- Step 3 of 6Tomato concasse - cut a slit in bottom, blanch for 30 seconds in boiling water then put into ice bath. Once cool, peel skin, remove seeds and dice.
- Step 4 of 6Combine the remaining ingredients with the tomato to make the pico de gallo.
- Step 5 of 6Avocado crema - soak cashews in hot water for 20-30 min. Blend with olive oil, garlic and coriander. Add avocados and lime juice to taste. season - store in a squeezy bottle or piping bag
- Step 6 of 6To assemble tostada, put the avocado crema on the fried tortilla and top with the pico de gallo.
Nutrition per serving
1823 Kilojoules
Protein4 grams
Fat33 grams
Carbs25 grams
Sugars3 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 6Fry corn tortillas until golden and crispy, season with salt.
- Step 2 of 6Let oil drip onto a paper towel
- Step 3 of 6Tomato concasse - cut a slit in bottom, blanch for 30 seconds in boiling water then put into ice bath. Once cool, peel skin, remove seeds and dice.
- Step 4 of 6Combine the remaining ingredients with the tomato to make the pico de gallo.
- Step 5 of 6Avocado crema - soak cashews in hot water for 20-30 min. Blend with olive oil, garlic and coriander. Add avocados and lime juice to taste. season - store in a squeezy bottle or piping bag
- Step 6 of 6To assemble tostada, put the avocado crema on the fried tortilla and top with the pico de gallo.