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Strawberry Tostada


Rich colors and fresh ingredients are the star of this healthful, tasty and chef inspired tostada.


At a glance
Strawberry Recipes

2 1/2 cups (about 3/4 pound) fresh California strawberries, stemmed and quartered

1/2 pound jicama, peeled and cut into 1/2-inch dice

1/2 cup chopped cilantro

1 teaspoon minced jalapeño peppers

2 tablespoons lime juice

1 pound avocados, peeled, seeded and cut into 1/2-inch dice


6 (6-inch) yellow corn tortillas

Chili powder

6 tablespoons crumbled queso fresco

6 cilantro sprigs

1 lime, cut into 6 wedges


Heat oven to 400 degrees fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco. Garnish with 1 cilantro sprig and 1 lime wedge.