Recipe By: @maxiskitchen

🥑 Fun Fact: Rubbing the tortillas directly in oil before baking helps them crisp evenly without deep-frying.

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For The Tostadas
2 tbsp olive oil
6 corn tortillas
Kosher salt, to taste

For The Dressing
1 tbsp plus 1 tsp fresh lime juice
1 garlic clove, grated or finely minced
1 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper

For The Avocado Salad
2 medium ripe avocados, peeled and diced
1/3 cup quartered cherry tomatoes
1/4 cup finely diced red onion
2 tbsp chopped fresh cilantro
Flaky salt, for serving
Fresh cilantro leaves, for garnish

1️⃣ Heat The Oven
Preheat the oven to 400°F using convection mode, or 425°F using regular bake. Drizzle the olive oil over a large baking sheet.

2️⃣ Coat The Tortillas
Rub both sides of each corn tortilla in the oil on the baking sheet. Sprinkle lightly with kosher salt.

3️⃣ Bake Until Crisp
Bake for 6 minutes on the first side. Flip the tortillas and bake for another 3 to 5 minutes, until deeply golden and crisp.

4️⃣ Whisk The Dressing
Add the lime juice, garlic, olive oil, kosher salt, and black pepper to a small bowl. Whisk until combined.

5️⃣ Build The Salad
Add the diced avocado, cherry tomatoes, red onion, and chopped cilantro to a medium bowl.

6️⃣ Dress It Gently
Pour the dressing over the avocado mixture. Fold everything together gently until evenly coated, keeping the avocado pieces mostly intact.

7️⃣ Assemble The Tostadas
Spoon the avocado salad generously over the crisp tortillas.

8️⃣ Finish And Serve
Sprinkle with flaky salt and garnish with fresh cilantro leaves. Serve immediately, before the tostadas lose their crunch or someone decides one serving means three.

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