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Kick off a Mexican summer feast in style with these beautifully crisp, Asian-inspired tostadas, loaded up with fresh avocado, jalapeño and micro herbs
Pulled mushroom tostadas with avocado crema
Serves 8
Easy
Prep:
Cook:
Make a batch of these crisp tortillas piled with creamy avocado, meaty spiced mushrooms and sweet-sour pickled veg – it’s a winner for a summer party
Skip to ingredients
- 8 corn tortillas (10-15cm)
- 400g oyster mushrooms
- olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic salt
- 1 tsp chipotle chilli powder
- lime wedgesto serve
- corianderchopped, to serve
QUICK PICKLES
- 2 tbsp caster sugar
- 2 tbsp white wine vinegar
- 2 red chilliessliced
- 6 breakfast radishescut into rounds
- 1 large carrotshredded
AVOCADO CREMA
- 1 avocadochopped
- 1 jalapeñochopped
- 5 tbsp soured cream
- 1 tbsp lime juiceplus a little extra
- ½ garlic clovecrushed
SALSA
- 3 ripe tomatoesdeseeded and finely diced
- ½ small white onionfinely diced
- handful of coriander leaveschopped
- ½ limejuiced
Nutrition: per serving
- kcal189
- fat9g
- saturates3g
- carbs21g
- sugars10g
- fibre3g
- protein6g
- salt0.5g
Method
step 1
To make the quick pickles, heat the sugar and vinegar with 1 tbsp of water in a small pan until the sugar dissolves. Simmer for 1 min, then cool and toss with the veg.
step 2
To make the avocado crema, put all the ingredients in a blender or food processor and whizz until smooth. Season with salt and a little more lime juice to taste. To make the salsa, mix together all of the ingredients with a pinch of salt.
step 3
Heat the oven to 200C/180C fan/gas 6. To make the tostadas, brush the tortillas on each side with oil then bake in a single layer (use two baking sheets if needed) for 8-10 mins or until crisp and coloured a little.
step 4
Tear the mushrooms into different-sized pieces along the gills. Put in a bowl, add 2 tbsp of oil and toss. Add the spices and toss again.
step 5
Once the tostadas are out of the oven, spread out the mushrooms onto a baking tray lined with baking paper and roast for 15-20 mins or until cooked and a little charred at the edges. To assemble, spread each tostada with some crema then top with the mushrooms, salsa, pickles and some coriander. Eat straightaway with lime wedges for squeezing over.
