Who doesn't love a tostada? How about a strawberry tostada? Now we're talkin'! This dish's beautiful colors are only second to it's incredible flavor.
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 jalapeo peppers
2 tablespoons lime juice
1 pound avocados, peeled, seeded and cut into 1/2-inch dice
6 (6-inch) yellow corn tortillas
6 tablespoons crumbled queso fresco
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 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.
Serves 6. Per Serving: 252 calories; 14 g fat; 5 mg cholesterol; 63 mg sodium; 30 g carbohydrate; 8 g fiber; 5 g protein
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Recipe Courtesy of the California Strawberry Commission