Corn, Radish and Avocado Tostadas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These yummy little tostadas can be served as a first course to a dinner or as a light lunch on their own, and they make great snacks too! Adapted from Redbook magazine. Ingredients:
8 large radishes, diced |
1 large tomato, diced |
3 avocados (hass) |
1 cup corn kernel (fresh or frozen) |
1/4 cup chopped fresh cilantro |
3 tablespoons scallions, sliced |
1 small chipotle chile, seeded, minced (in adobo sauce- reserve adobo sauce) |
4 tablespoons fresh lime juice |
1/2 teaspoon kosher salt |
12 crisp tortillas (tostada shells) |
sour cream, for garnish (preferably vegan) |
12 small sprigs cilantro |
salsa (optional) |
Directions:
1. Dice radishes and toss in a bowl with tomato, 1 diced Hass avocado, corn, cilantro, scallion, chipotle chile, 1 teaspoon of the adobo sauce, 2 tablespoons lime juice, and salt.
2. In a bowl, mash 2 ripe Hass avocados with remaining 2 tablespoons lime juice.
3. Spread over 12 crisp tostada shells.
4. Top each with 1/3 cup of the radish salad, a dollop of sour cream, some salsa(if you wish) and a small cilantro sprig.
5. Enjoy!
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