Tasty Guacamole Tostadas

Tostadas are one of those meals I turn to when I want something fresh and easy without a lot of fuss. They’re basically crispy tortillas topped with whatever you have on hand, which means dinner can be ready in about twenty minutes. Plus, my kids actually eat them without complaining, which is a win in my book.

These guacamole tostadas are even simpler than most. You make a quick guac, crisp up some tortillas in the oven, and pile everything on top. No meat to cook, no complicated sauces to simmer. Just fresh ingredients that come together fast.

Want it spicier? Add more hot sauce. Not a fan of cilantro? Leave it out. The beauty of tostadas is that everyone can make theirs exactly how they like it. I usually set out all the toppings and let my family build their own while I sit down and actually enjoy dinner with them.

What Kind of Avocados Should I Use?

For tostadas, you’ll want to use ripe Hass avocados, which are the small, dark-skinned ones you see most often at the grocery store. To check if they’re ready, give them a gentle squeeze – they should yield slightly to pressure but not feel mushy. If your avocados are still firm, just leave them on the counter for a day or two until they ripen up. You can also use the larger, smooth-skinned Florida avocados if that’s what you have available, though they tend to be a bit more watery and less creamy than Hass avocados.

Options for Substitutions

This simple recipe is easy to customize based on what you have in your kitchen:

• Mission Carb Balance tortillas: Regular flour or corn tortillas work great here. You can also use store-bought tostada shells if you want to skip the toasting step altogether.
• Avocados: This is the star of the dish, so you really need ripe avocados for good guacamole. No substitutions here – just make sure they’re soft enough to mash easily.
• Cheese: Any cheese you like works well. Try cotija, queso fresco, cheddar, or Monterey Jack. Even crumbled feta adds a nice tangy kick.
• Green Tabasco Sauce: Don’t have green Tabasco? Use regular hot sauce, sriracha, or even a few dashes of your favorite salsa for heat.
• Lime juice: Fresh lime juice is best, but bottled lime juice works in a pinch. You could also use lemon juice if that’s what you have on hand.
• Lettuce: Shredded cabbage, mixed greens, or even spinach make good alternatives to lettuce for that fresh crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tostadas is not getting your tortillas crispy enough – they need to be completely firm and golden brown, or they’ll get soggy the moment you add the guacamole.

Watch your tortillas closely during those last couple minutes in the oven since they can go from perfectly crispy to burnt pretty quickly at 450°F, and make sure to let them cool completely before topping so the heat doesn’t make your guacamole turn brown.

To keep your avocados from oxidizing and turning that unappetizing gray color, make the guacamole right before serving and press plastic wrap directly onto the surface if you need to store any leftovers.

For the best texture, don’t over-mash your avocados – leaving some small chunks makes for a more interesting guacamole than turning it into a completely smooth paste.

What to Serve With Guacamole Tostadas?

These tostadas are pretty filling on their own, but I love serving them alongside some Mexican rice or cilantro lime rice to make it a complete meal. A simple side of black beans or refried beans works great too, especially if you warm them up with a little cumin and garlic. For something lighter, try a quick tomato and corn salad with a squeeze of lime, or even just some tortilla chips and salsa for extra crunch. If you’re feeding a crowd, set out some sour cream, pico de gallo, and pickled jalapeños so everyone can customize their tostadas however they like.

Storage Instructions

Best Fresh: Honestly, these tostadas are best enjoyed right away while the tortillas are still crispy. Once you add the guacamole and toppings, they’ll start to get soft pretty quickly, so I don’t recommend assembling them ahead of time.

Make Ahead: You can definitely prep the components separately though! Make your guacamole and store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning for up to 1 day. Keep the toasted tortillas in a sealed bag at room temperature, and have your lettuce and cheese prepped in the fridge. Then just assemble when you’re ready to eat.

Leftover Guacamole: If you have extra guacamole, press plastic wrap right onto the surface and refrigerate for up to 2 days. A little browning on top is normal, but you can just scrape it off or stir it in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 20-25 g
• Fat: 55-65 g
• Carbohydrates: 80-90 g

Ingredients

For the shells:

• 4 corn tortillas
• 1 tablespoon olive oil

For the guacamole:

• 2 large ripe avocados
• 2 tablespoons lime juice
• 3/4 teaspoon hot sauce (like Cholula)
• 3/4 teaspoon salt
• 1/4 teaspoon chili powder
• 2 tablespoons finely minced red onion
• 1 tablespoon chopped fresh cilantro

For the assembly:

• 1 1/2 cups shredded iceberg or romaine lettuce
• 2/3 cup finely grated sharp cheddar or cotija cheese

Step 1: Crisp the Tortillas

• 4 corn tortillas
• 1 tablespoon olive oil

Preheat your oven to 450°F and lightly brush both sides of each corn tortilla with olive oil.

Arrange them directly on a baking sheet and bake for about 5 minutes until they’re golden brown and crispy—they should have some firmness but still be pliable enough to handle.

Remove from the oven and let them cool for a minute or two on the baking sheet; they’ll continue to crisp as they cool.

I find that brushing the tortillas with oil rather than frying them gives a cleaner, less greasy result while still achieving that satisfying crunch.

Step 2: Prepare the Guacamole Base

• 2 large ripe avocados
• 2 tablespoons lime juice
• 3/4 teaspoon hot sauce
• 3/4 teaspoon salt
• 1/4 teaspoon chili powder
• 2 tablespoons finely minced red onion
• 1 tablespoon chopped fresh cilantro

While the tortillas are baking, halve both avocados lengthwise, remove the pit, and scoop the flesh into a medium bowl.

Add the lime juice immediately and gently mash the avocado to your preferred consistency—I like mine with a few small chunks for texture rather than completely smooth.

Quickly stir in the hot sauce, salt, and chili powder, then fold in the minced red onion and fresh cilantro.

The lime juice prevents browning and the salt brings out the avocado’s natural flavor, so make sure to incorporate these first.

Step 3: Assemble and Serve

• guacamole mixture from Step 2
• crispy tortillas from Step 1
• 1 1/2 cups shredded iceberg or romaine lettuce
• 2/3 cup finely grated sharp cheddar or cotija cheese

Divide the guacamole from Step 2 evenly among the cooled crispy tortillas from Step 1, spreading it gently across each one.

Top each tostada with a small handful of shredded lettuce and finish with a generous sprinkle of grated cheese.

Serve immediately while the tortillas are still crispy and the guacamole is cool and fresh.

Tasty Guacamole Tostadas

Delicious Tasty Guacamole Tostadas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 tostadas

Calories: 950

Ingredients Method

Ingredients

  

For the shells

• 4 corn tortillas
• 1 tablespoon olive oil

For the guacamole

• 2 large ripe avocados
• 2 tablespoons lime juice
• 3/4 teaspoon hot sauce (like Cholula)
• 3/4 teaspoon salt
• 1/4 teaspoon chili powder
• 2 tablespoons finely minced red onion
• 1 tablespoon chopped fresh cilantro

For the assembly

• 1 1/2 cups shredded iceberg or romaine lettuce
• 2/3 cup finely grated sharp cheddar or cotija cheese

Method

 

1. Preheat your oven to 450°F and lightly brush both sides of each corn tortilla with olive oil. Arrange them directly on a baking sheet and bake for about 5 minutes until they're golden brown and crispy—they should have some firmness but still be pliable enough to handle. Remove from the oven and let them cool for a minute or two on the baking sheet; they'll continue to crisp as they cool. I find that brushing the tortillas with oil rather than frying them gives a cleaner, less greasy result while still achieving that satisfying crunch.
2. While the tortillas are baking, halve both avocados lengthwise, remove the pit, and scoop the flesh into a medium bowl. Add the lime juice immediately and gently mash the avocado to your preferred consistency—I like mine with a few small chunks for texture rather than completely smooth. Quickly stir in the hot sauce, salt, and chili powder, then fold in the minced red onion and fresh cilantro. The lime juice prevents browning and the salt brings out the avocado's natural flavor, so make sure to incorporate these first.
3. Divide the guacamole from Step 2 evenly among the cooled crispy tortillas from Step 1, spreading it gently across each one. Top each tostada with a small handful of shredded lettuce and finish with a generous sprinkle of grated cheese. Serve immediately while the tortillas are still crispy and the guacamole is cool and fresh.