Here’s an exciting new twist on the tostada, typically topped with beans and/or meat! Graced with strawberries, jicama, avocados, and fresh cilantro, this will be devoured in no time!

Strawberry Tostada


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
6 cilantro sprigs
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. 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. Serves 6.

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*Image and recipe courtesy of California Strawberries.*