Avocado caesar tostadas✨ Tostadas: ▪️2 Tbsp Avocado Oil▪️6 Corn Tortillas▪️Kosher Salt▪️ Creamy Mexican Caesar Dressing:▪️2 Tbsp Mayo▪️1 tsp Dijon Mustard▪️1/2 tsp Chopped Anchovies or Anchovy Paste▪️1 Clove Garlic, finely chopped▪️2 Tbsp Fresh Lemon Juice▪️2 Tbsp Olive Oil▪️1 Dash Worcestershire Sauce▪️2 Tbsp Casero Queso Fresco or Cotija Cheese (or sub grated parm)▪️ Salad:▪️1 Heart of Romaine, sliced thin (8 oz)▪️1/4 Cup Casero Queso Fresco or Cotija Cheese (or sub grated parm), plus more for serving▪️1 Avocado, half diced & half sliced▪️ 1️⃣ Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet. 2️⃣ Rub both sides of each tortilla in the oil and sprinkle with salt. Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy. 3️⃣ Make the dressing: In a small bowl, whisk together mayo, mustard, anchovies, garlic, lemon juice, olive oil, worcestershire, and cheese. 4️⃣ Assemble the salad: In a large bowl, add the romaine, cheese, and the diced avocado (save the slices for on top). Pour on the dressing and toss to combine. 5️⃣ Divide the salad onto the tostadas and top each with a slice of avocado and some more cheese. Enjoy! ⏲ 15 minute prep time + 10 minute cook time Recipe serves 2 for a light meal or 6 for an appetizer For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘
