Oaxaca Tostadas
- 5m Prep Time
- 10m Cook Time
- 15m Ready In
Crispy tortillas topped with creamy avocado spread, spicy chorizo, and melted Gruyère cheese. A quick and flavorful meal inspired by Oaxacan street food.
Ingredients
- 29.6 ml olive oil
- 2 large tortillas
- 1 red onion peeled and finely sliced
- 2 clove garlic peeled and roughly chopped
- 200 g chorizo roughly chopped
- 2 ripe avocados
- 1 green chilli
- 8 spring onions (scallions) trimmed
- 1 coriander (cilantro) leaves
- 1.5 limes
- 1 tomato
- 55 g Gruyère cheese
- 1 pinch smoked paprika
- sea salt
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 660 mg
- Iron: 13.1 mg
- Magnesium: 199 mg
- Phosphorus: 714 mg
- Potassium: 3104 mg
- Zinc: 7.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 2 large tortillas
- 2 ripe avocados
- 1 green chilli
- 1 coriander (cilantro) leaves
- 1.5 limes
- 1 tomato
- 55 g Gruyère cheese
- 1 pinch smoked paprika
- sea salt
Prepare
- 1 red onion, peeled and finely sliced
- 2 clove garlic, peeled and roughly chopped
- 200 g chorizo, roughly chopped
- Trim 8 spring onions (scallions)
Let's Cook
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Step 1.
Preheat the grill (broiler) to high. Brush 1 tablespoon of the olive oil over both sides of each tortilla. Place the tortillas on a grill rack and grill for 30 seconds to 1 minute per side until crispy and golden at the edges. Remove from the grill and set aside on serving plates.
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Step 2.
Heat the remaining 1 tablespoon olive oil in a frying pan over medium heat. Add the sliced red onion, chopped garlic, and chopped chorizo. Cook for 5–6 minutes, stirring occasionally, until the chorizo is golden and the onions are softened.
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Step 3.
While the chorizo cooks, cut the avocados in half, remove the pits, and scoop the flesh into a mini food processor or blender. Cut the top off the green chilli and add it to the processor along with the trimmed spring onions, coriander leaves, and a pinch of salt. Squeeze in the juice from half a lime and blend into a rough paste.
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Step 4.
Finely slice the tomato, grate the Gruyère cheese, and cut the remaining lime into quarters. Divide the avocado mixture between the two tortillas and spread evenly. Top with tomato slices, the hot chorizo and onion mixture, and scatter the grated cheese over the top. Dust with smoked paprika and serve immediately with lime wedges.