Crispy corn tortillas topped with a fresh avocado, tomato, onion, and cilantro salad dressed with a zesty lime-garlic vinaigrette, seasoned with flaky salt.
1. Make the tostadas: Preheat the oven to 400F on convection mode (or 425F regular bake) and drizzle 2 Tbsp of olive oil on a large baking sheet.
2. Rub both sides of each tortilla in the oil and sprinkle with kosher salt. Bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
3. Meanwhile, make the dressing: In a small bowl, add 1 Tbsp + 1 tsp fresh lime juice, 1 grated or minced garlic clove, 1 Tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp pepper. Whisk until combined.
4. Make the salad: In a medium bowl, add the 2 peeled and diced avocados, 1/3 cup quartered cherry tomatoes, 1/4 cup small diced red onion, and 2 Tbsp chopped fresh cilantro. Pour on the dressing and gently mix until all ingredients are evenly distributed.
5. Spoon the avocado salad onto the tostadas and sprinkle with flaky salt. Garnish with a few fresh cilantro leaves and enjoy!
