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Strawberry Tostada

From: California Strawberry Commission

Quick Facts

Servings: 6

Prep Time: 10 min.

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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.

Read our healthy recipe definitions.

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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 December 2025.