Easy Guacamole Tostadas with Added Protein

These Guacamole Tostadas sponsored by Avocados From Mexico are delicious AND a great source of good fat with low cholesterol. They will be the perfect addition to your Cinco de Mayo celebration!

April is winding down, so it’s time to plan for one of the most fun, festive holidays of the year: Cinco de Mayo! This is an occasion to celebrate The Spirit of Mexico with your friends and family, and I like to incorporate Avocados From Mexico in my festivities to add authenticity. Let’s put avocados in the spotlight this year with these easy and delicious guacamole tostadas!

I’ve seen guacamole tostadas at two different Mexican restaurants lately. I am definitely down with guac being the star of my dinner and not just an underrated topping. At the same time, if I’m going to eat a tostada for a meal, I do feel like some protein should be included along with good fat. Avocados From Mexico already have all the flavor, good fats and low cholesterol I could want in a food. Additionally, I wanted to get a source of protein in there too. I didn’t want to just add chicken because, for one thing, I already have a chicken tostada recipe. More importantly, I thought then it would turn into a chicken dish instead of an avocado one.

I set out to figure out how to smuggle protein in my guacamole so that no one would even know it was there. I’ve tried putting sour cream in my guac before and really liked that, so that led me to the idea of putting cottage cheese in this one. Cottage cheese is mildly flavored and neutral colored, so I thought I could blend it well with the avocado. I blended the cottage cheese in my food processor to get it as smooth as possible so there weren’t obvious curds in the guac. The rich, creamy mixture looked like this:

Once you have your seasoned cottage cheese mixture ready, all you need to do is mash your tender, ripe Avocados From Mexico with a fork and mix the two together.

Stir in tomatoes and cilantro, and add lime and salt to taste.

Look at that ultra creamy guacamole piled on top of that crisp tostada!

If you want to make this guacamole ahead of time, you CAN save it for 12-hours-or-so without it turning brown. Just press plastic wrap right down over the guac to cover it completely. Then, cover the container with the lid. Keeping the air off your avocado dip will prevent it from turning brown. The lime juice helps too. I made this batch eight-hours before we enjoyed it, and it looked perfectly fresh thanks to the plastic wrap trick.

We LOVED this dinner, and the best part is that it requires zero cooking. That is going to be so perfect on hot days this summer! San Francisco seems to be getting hotter and hotter every year, and most houses here don’t have air conditioning. On hot days, the last thing I want to do is stand over a hot stove. Guacamole Tostadas are going to be a regular at our place, and they should definitely make it on your Cinco de Mayo menu!

Thanks to Avocados From Mexico being in season all year long, you don’t have to wait for May to add them to your recipes. I love adding avocados to SO many dishes regardless of the time of day or season. If you love avocado recipes too, click here to see lots more of them!

These tostadas pair perfectly with fresh margaritas!

Thank you again to Avocados From Mexico for sponsoring this guacamole tostada recipe!

Print Recipe

Protein Guacamole Tostada Recipe

These tasty guacamole tostadas have a sneaky protein source and require NO cooking!

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Prep Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 2 ripe Avocados From Mexico
• 1/2 cup low-fat small-curd cottage cheese
• juice of 1/2 lime (about 1 tablespoon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• cayenne pepper to taste
• 2 tablespoons chopped cilantro leaves
• 2 Roma tomatoes seeded and diced
• 4 crisp corn tostadas
• finely shredded cabbage

Prep Time 10 minutes Servings MetricUS Imperial Ingredients 2 ripe Avocados From Mexico 1/2 cup low-fat small-curd cottage cheese juice of 1/2 lime (about 1 tablespoon) 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/2 teaspoon ground cumin cayenne pepper to taste 2 tablespoons chopped cilantro leaves 2 Roma tomatoes seeded and diced 4 crisp corn tostadas finely shredded cabbage

Votes: 2 Rating: 2 You: Rate this recipe!

Instructions

1. Add cottage cheese, lime juice, salt, cumin, garlic powder, and cayenne to a food processor. Pulse several times until mixture is as smooth as possible.
2. Mash flesh of avocados with a fork. (I like my guacamole pretty chunky, but mash yours as much as you like.) Stir in cottage cheese mixture, cilantro, and tomatoes.
3. Add additional lime juice, salt, or cayenne to taste.
4. To assemble tostadas, spread the guacamole evenly over each tostada, and pile some cabbage on top of each one. Olé!

Recipe Notes

• Fresh avocados have dark, pebbly skin and yield to gentle pressure
• To speed up ripening, put avocados in a brown paper bag with a banana or apple.
• To slow down ripening, place the avocado in the fridge.