Chorizo and Corn Tostadas with Avocado

Name: Chorizo and Corn Tostadas with Avocado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
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

Crispy corn tortillas topped with spicy chorizo, sweet corn, and creamy avocado for a vibrant street food-inspired meal.

Cuisine: Mexican

Category: Mexican

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

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

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.