Chorizo and Corn Tostadas with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy corn tortillas topped with spicy chorizo, sweet corn, and creamy avocado for a vibrant street food-inspired meal. This mexican (vegetarian option) ready in about 40 minutes pairs corn tortillas, ounces, sliced into thin rounds chorizo, fresh or frozen and thawed 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately with lime wedges on the side for squeezing over the top.

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Frequently asked questions

How long does Chorizo and Corn Tostadas with Avocado take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chorizo and Corn Tostadas with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.

Can I substitute ingredients in Chorizo and Corn Tostadas with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chorizo and Corn Tostadas with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chorizo and Corn Tostadas with Avocado vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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