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.

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.

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.