Chorizo and Corn Tostadas with Avocado

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy corn tortillas topped with spicy chorizo, sweet corn, and creamy avocado for a vibrant street food-inspired meal. This Mexican recipe (vegetarian option), ready in about 40 minutes, pairs corn tortillas, chorizo, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mexican cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 corn tortillas
6 ounces, sliced into thin rounds chorizo
1 cup, fresh or frozen and thawed corn kernels
2, sliced avocado
1, cut into wedges lime
1/4 cup, finely chopped red onion
1/4 cup, chopped cilantro
1 tablespoon olive oil
to taste salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). Arrange 8 corn tortillas on a baking sheet in a single layer and brush lightly with 1 tablespoon of olive oil. Bake for 8-10 minutes until crisp and golden, flipping halfway through.
Step 2: In a skillet over medium heat, cook 6 ounces of sliced chorizo for 4-5 minutes until browned and crispy, then transfer to a plate and set aside.
Step 3: Add 1 cup of corn kernels to the same skillet with a pinch of salt, and cook for 3-4 minutes until slightly charred, stirring occasionally.
Step 4: Assemble the tostadas by placing a crispy tortilla on a plate, then top with 2 slices of avocado, 2 tablespoons of cooked corn, 1/4 cup of finely chopped red onion, 1/4 cup chopped cilantro, and 2 tablespoons of crispy chorizo.
Step 5: Serve immediately with lime wedges on the side for squeezing over the top.