Pan-Fried Corn Tortillas with Avocado Crema and Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

Golden pan-fried corn tortillas topped with a smooth avocado crema and tangy pickled red onions, creating a fresh and vibrant appetizer inspired by traditional Mexican street food. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs corn tortillas, avocado, ripe, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, 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: 40 min Cook: 10 min Serves 8 Mexican cuisine 180 cal/serving

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Ingredients

8 small corn tortillas
2 medium avocado, ripe
1/2 cup sour cream
2 tbsp lime juice
1 tsp, divided salt
1/4 cup vegetable oil
1 medium red onion, thinly sliced
1/2 cup white vinegar
1 tbsp granulated sugar
1/2 cup water
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Prepare the pickled red onions by combining 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1/2 teaspoon salt in a small saucepan. Bring to a simmer until sugar dissolves, then pour over 1 medium thinly sliced red onion in a jar or bowl. Let cool to room temperature and refrigerate for at least 30 minutes.
Step 2: For the avocado crema, blend 2 ripe avocados, 1/2 cup sour cream, 2 tablespoons fresh lime juice, and 1/2 teaspoon salt in a food processor until smooth and creamy. Transfer to a bowl and refrigerate.
Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry 8 small corn tortillas one at a time for about 30 seconds per side until golden and slightly crispy on the edges. Drain on paper towels.
Step 4: Spread about 2 tablespoons of avocado crema evenly on each fried tortilla. Top with a generous spoonful of pickled red onions and sprinkle with 2 tablespoons chopped fresh cilantro and the remaining 1/2 teaspoon salt.
Step 5: Serve these vibrant pan-fried tortillas warm as an appetizer or snack for Cinco de Mayo celebrations.