These easy, vegetarian Avocado Tostadas are crunchy, savory, and zesty! Made with a lemongrass-infused avocado mash (with easy substitutions available), they’re the perfect appetizer or snack!
I did a margarita campaign with Patrón on TikTok for Cinco de Mayo, and made these tostadas to with it. They came out SO good that I had to post the recipe! This recipe is exactly the kind of easy, minimal-cooking snack I love. While you do have to bake the tortillas, it’s as easy as brushing them with oil then popping them in the oven. Done. Then you make the super simple avocado mash, and add it on top. That’s really it!
I’ve included lemongrass in the avocado mash because it’s such a unique, delicious flavor. However, I know it isn’t always readily available in some grocery stores. So, be sure to check out the substitutions in the recipe if you can’t get ahold of lemongrass. I know you’ll love this recipe, enjoy!!
For more avocado recipes, try my Best Vegan Avocado Toast or my Pesto Avocado Spread!
Avocado Tostadas
Ingredients
Lemongrass Avocado Mash
- 4" Lemongrass
- Juice from 1 Lemon
- 2 Avocados
- 1/4 Tsp Salt or more, to taste
- Fresh-Cracked Black Pepper to taste
- 1/4 Cup Chives
Crunchy Tostadas
- 12 Flour Tortilla Rounds cut to 3-4"
- Avocado or Olive Oil
- Salt to taste
Optional Toppings
- Fresh Cilantro or Parsley
- Thinly-Sliced Radish
- Scallions or Chives
Instructions
- To start, preheat your oven to 400 degrees F.
- Using a cookie cutter, cut flour tortillas into 3-4" circles until you have 12 of them.
- Use a pastry brush to brush a little bit of olive oil on both sides of each tortilla circle.
- Place the tortillas on a baking sheet lined with parchment paper, then place them in the oven for 10-14 minutes, flipping them over halfway through. Be sure to check often towards the end of the baking time to prevent burning. You can tell the tortillas are done when they become golden.
- While the tortillas are baking, make the avocado mash. First, wash and dry your lemongrass. Cut a 4-inch piece off of the stalk, and carefully use a knife to cut into the top, woody layer of lemongrass, and peel it away (Watch me do it here). Then, cut the peeled lemongrass into small rounds with a sharp knife.
- Add the sliced lemongrass to a little bowl, then squeeze the lemon juice on top of it. Using a spoon, mix them together so the lemongrass infuses into the lemon juice. Set aside.
- Cut your avocados in half, removing the pits, and scoop the green flesh out into a bowl. Mash the avocado using a potato masher or a sturdy fork.
- Then, strain the lemon juice mixture into the avocado mash (keeping the lemongrass solids out), then add in the chives, black pepper, and salt. Mix well, then taste and adjust seasonings to your preference.
- Once the tortillas are done baking, take them out of the oven and let them cool slightly, preferably on a baking rack.
- Once the tortillas are cooled, add on the avocado mash, and top with whatever toppings you'd like.
- Serve and enjoy!
Notes
- If making this recipe ahead of time, store the baked tortillas and avocado mash separately. Assemble the tostadas right before serving.
- If you can’t get your hands on lemongrass, adding 1/2 tbsp, packed, of freshly-chopped basil. While basil and lemongrass don’t taste super similar, they both have a floral note that will work well in this recipe!
Nutrition
Avocado Tostadas FAQs
How long do Avocado Tostadas keep?
Stored separately, the baked tortillas will be good for 1-2 days, and the avocado mash will store well in the fridge for about day for best freshness.
Can I make Avocado Tostadas ahead of time?
Yes and no…the key is keeping everything separate until you’re ready to serve them. The tostada shells themselves can be made 1-2 days ahead and stored in an airtight container at room temperature. (However, they’ll taste best if made as close to serving as possible!) As for the avocado mash, it’s best to prep this right before serving for best quality!
What can I use if I don’t have lemongrass?
If you can’t get your hands on lemongrass, I recommend using basil in this recipe. Even though basil and lemongrass don’t taste very similar, they both have a floral note that gives a similar vibe to the avocado mash. Of course, you can always just omit the lemongrass if you want to!
Can you bake tostadas instead of frying them?
Yes! Baking is actually my preferred method because it involves less mess, less oil, and you can do a whole batch at once instead of frying them one by one. Just brush both sides of your corn tortillas with a thin layer of oil and bake them until golden and crispy. To prevent bubbles, place an oven-safe wire rack upside down on top of the tortillas before baking to keep them flat. If you like bubbles (like I do) you can skip this step!
What are the origins of tostadas?
What I can say for sure is that “tostada” literally means “toasted” in Spanish, which is the perfect description! Other than that, however, I had a hard time finding a definitive source of tostada history online. I found some info from a restaurant website called Tijuana Flats, which claimed that tostadas go back to early Mesoamerican cultures, but I wasn’t able to corroborate this anywhere else. However, it can be certain that frying up a tortilla and serving stuff on it is a decidedly Latin American thing, so that’s where the credit lies!!
What are some popular tostada toppings?
For this recipe I topped the tostadas with thinly sliced radishes, hot peppers, and herbs, but you can try:
- Black beans
- Refried beans
- Pico de gallo
- Hot sauce
- Chopped tomatoes
- Scallions
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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