Strawberry Tostada

Strawberry Tostada: Main Image

Quick Facts

Servings: 6
Prep Time: 10 min.
Rich colors and fresh ingredients are the star of this healthful, tasty and chef inspired tostada.

Ingredients

  • 2 1/2 cups (about 3/4 pound) fresh strawberries, stemmed and quartered
  • 1/2 lb jicama, peeled and cut into 1/2-inch dice
  • 1/2 cup chopped cilantro
  • 1 tsp minced jalapeño peppers
  • 2 Tbs lime juice
  • 1 lb avocados, peeled, seeded and cut into 1/2-inch dice
  • salt
  • 6 (6-inch) yellow corn tortillas
  • chili powder
  • 6 Tbs crumbled queso fresco
  • 6 cilantro sprigs
  • 1 lime, cut into 6 wedges

Directions

  • 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.

Nutrition Facts

Calories 252
  Calories from Fat 119 (47%)
(22%)Total Fat 14g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(3%)Sodium 63mg
(0%)Potassium 0mg
Total Carbohydrate 30g
(32%)Dietary Fiber 8g
Sugars 0g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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