- 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
- 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 if desired. 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 cilantro and 1 lime wedge.
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 if desired. 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 cilantro and 1 lime wedge.
