Sunday, October 30, 2011

Recipe for Easy Guacamole Tostadas

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.

Spread a thin layer of the Easy Guacamole on each toasted tortilla.

Top that with a small handful of the shredded lettuce.

Then sprinkle over a little bit of finely grated cheese and enjoy!


Easy Guacamole Tostadas
(Makes 3 tostadas, but can easily be doubled or tripled.  Recipe created by Kalyn with inspiration from Tampico's Restaurant memories from years ago!)

Ingredients:
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:
1 avocado
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

Instructions:
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.) counter customizable free hit

17 comments:

Lydia (The Perfect Pantry) said...

These tostadas look super easy, and I always have most of the ingredients in my pantry. I like the Joseph's oat bran, very low carb tortillas; they have no bulk, which means they crumble easily, but they're nutritious. Not sure how widely available they are.

Kalyn said...

Lydia, I do love Joseph's Oat Bran Low Carb Tortillas, but can't get them anywhere around here. Luckily there are now lots of other good options! (Remember when you generously mailed me some of the Joseph's ones?)

Susie Bee said...

Super easy! Great idea-I'll probably add some black beans.

Zesty Cook said...

I saw the words "easy" and "tostadas" in the title and was already sold on this recipe.
I have a hard time finding whole wheat tortillas in my neck of the woods. I wonder how these would turn out with corn tortillas?

Nisrine said...

Kalyn, your tostadas look amazing and I love how easy they are. Guacamole is food from heaven.

katherinemartinelli said...

Oooh I love guacamole every which way - these look great!!

T.W. Barritt at Culinary Types said...

I love the brilliant green color - very fresh and inviting! I am almost positive I picked up a brown rice tortilla at Trader Joe's the other night, but then bought something else, so perhaps that's an option with this recipe.

Kalyn said...

Susie, I think black beans would be a nice addition!

Zesty, if you don't care that they are higher glycemic, you could definitely substitute corn tortillas, or even the tostada shells that come already cooked.

Nisrine and Katherine, I love guacamole! This is one of my favorite ways to eat it.

TW, I think brown rice tortillas would be good, although they are a bit more fragile than the flour ones in my experience.

Susie said...

These look delicious and remind me of a dish I get at my favorite Mexican restaurant in Brooklyn. The only thing I would add is a layer of caramelized onions.

Joanne said...

I am REALLY craving guacamole now. Cheese-covered guacamole. THis looks fabulous!

Kalyn said...

Susie, caramelized onions would be fantastic on this!

Joanne, thanks! Guacamole is always good isn't it?

CJ said...

Oh yum!
I would probably use queso fresco and add some cilantro and diced tomato too. I love guacamole and tostadas. Tigether- a magic combination.

Kalyn said...

CJ, that sounds good. (You know I would always be in favor of adding cilantro!)

FabFrugalFood said...

My favorite tostadas have always been the guacamole ones. I frequently order them at restaurants. Yours look DElish.

Suann said...

Actually the Mexican nationals that I grew up around used flour instead of corn for their tostadas. You can still get them with flour in my Kansas home town! Thanks for the reminder of baking the carb friendly shells!

Kalyn said...

Suann, I didn't know that! Thanks for sharing the info.

Anonymous said...

Great idea! My husband even liked these. I added a little light sour cream and minced garlic to my guacamole, and a few dashes of tobasco sauce. I also added tomatoes and onions along with the lettuce and cheese and then topped it with a few more dashes of tobasco sauce. Yum!

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