|Easy Guacamole Tostadas could be a quick meatless dinner idea!|
One of my earliest memories of Mexican food is visiting a tiny little restaurant called Tampico's in downtown Salt Lake City. I went there with some high school friends, and we tried exotic-to-us dishes like guacamole, enchiladas, and refried beans, which none of us had ever eaten before! The restaurant is now long gone, but my fondness for the guacamole tostadas I first had at Tampico's remains to this day, and they're something I'll splurge on occasionally if I'm eating in a Mexican restaurant. My version of this traditional Mexican specialty switches the usual corn tortillas for toasted low-carb flour tortillas for a low-glycemic version of this favorite dish that's perfect for Meatless Monday.
I've been having fun lately experimenting with low-glycemic tostada options using a toasted low-carb tortilla as the base, and if you like this idea you might also enjoy my Seven Layer Tostadas or Mediterranean Tostadas, both also great Meatless Monday choices. (I haven't tried it, but I think you could make a good gluten-free version of any of these tostadas using brown rice tortilla chips. If anyone experiments with that, I'd love to hear how they work.) You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index. For Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly feature spotlighting one of the fabulous meatless recipes I find around the web.
There are so many good low-carb tortilla options available now, but for tostadas I like these small fajita-size Mission Carb Balance tortillas. (This company doesn't know I'm alive, but I love their products.)
Preheat the oven to 450F/230C. (I often use my toaster oven which does two tortillas at a time.) Brush the baking sheet with olive oil and then toast the tortillas.
It takes about five minutes to get them crisp and lightly-browned, but turn them several times and watch carefully. (I've had a few burned ones!)
To make the Easy Guacamole, first mix the lime juice into the avocado, working quickly so the avocado doesn't start to turn brown.
Then mix in desired amount of Green Tabasco Sauce (or other hot sauce of your choice), salt, and chile powder.
You'll also need some shredded (thinly sliced) lettuce. I used Romaine, but iceberg lettuce will also work well.
I use the Four Cheese Mexican Blend from Costco, which has only 9 grams of fat in 1/3 cup of grated cheese.
(Makes 3 tostadas, but can easily be doubled or tripled. Recipe created by Kalyn with inspiration from Tampico's Restaurant memories from years ago!)
3 fajita-size low-carb or whole wheat flour tortillas, toasted
(for gluten-free version, use brown rice tortillas)
1 tsp. olive oil, for brushing baking sheet
about 1 cup thinly sliced lettuce
1/3 cup finely grated cheese (I used Four Cheese Mexican Blend)
Easy Guacamole Ingredients:
2 tsp. fresh-squeezed lime juice
1/4 tsp. Green Tabasco Sauce or other hot sauce (or more if you like it spicy)
1/4 tsp. salt (I used Veg-Sal)
pinch of chile powder
Preheat oven or toaster oven to 450F/230C and brush a baking sheet with olive oil. Lay the tortillas on the baking sheet and toast until they are firm and lightly browned, about 5 minutes. (Turn them a couple of times while they are toasting and watch carefully because they can go quickly from nicely brown to burned.) Let tortillas cool for a few minutes.
Cut the avocado in half, remove seed and discard, scrape out the avocado flesh into a small bowl, and quickly mix in the lime juice, mashing the avocado and stirring well so the lime is well-distributed (to keep the avocado from turning brown.) Mix in Green Tabasco Sauce (or other hot sauce), salt, and chile powder. (Don't use too much chile powder or it turns the guacamole brown!)
To assemble tostadas, spread a thin layer of Easy Guacamole over each toasted tortilla shell, then top with shredded lettuce and finely grated cheese.
You can add other ingredients if desired like sliced olives, sliced green onions, chopped tomatoes, or salsa, but this version with just guacamole, lettuce, and grated cheese is my favorite.
South Beach Suggestions:
Using the low-glycemic low-carb or whole wheat flour tortillas would make these tostadas a good choice for phase 2 or 3 of the South Beach Diet. (Avocados are permitted for any phase of the diet, but they're a limited food, due to the high fat content. One-third of an avocado is equal to 1 T of oil according to The South Beach Diet Supercharged, so if you eat two tostadas, you need to avoid having anything high in fat for your other meals that day.)
More Tasty Ideas for Meatless Tostadas You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Seven Layer Tostadas from Kalyn's Kitchen
Mediterranean Tostadas with Hummus, Feta, and Kalamata Olives from Kalyn's Kitchen
Mexican Tostadas from Simply Recipes
Black Bean and Mango Tostadas from Two Peas and Their Pod
Bean Tostadas from For the Love of Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)