Directions
- 1Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet.
- 2Rub both sides of each tortilla in the oil and sprinkle with salt.
- 3Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
- 4In a blender or food processor, blend together the ingredients for the dressing.
- 5Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking (you may have some left over). Season with salt and pepper to taste.
- 6Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top.
Ingredients
- 2 tbsp Avocado Oil
- 6 Corn Tortillas
- 0 Kosher Salt
- 0.5 cup Light Sour Cream
- 2 Limes, juice
- 0.25 cup Fresh Cilantro Leaves
- 1 clove Garlic
- 0.25 tsp Salt
- 0.25 tsp Pepper
- 4 cups Romaine, sliced thin
- 0.75 cup Cherry Tomatoes, sliced
- 0.5 Avocado, diced
- 0.5 cup Jicama, diced small
- 0.5 cup Black Beans
- 0.5 cup Corn (frozen and thawed or canned)
- 0.25 cup Shredded Mexican Cheese
- 0 Shredded Mexican Cheese
- 0 Avocado, sliced
- 0 Maldon Salt
Equipment
ovenbaking sheetblender or food processorknife
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