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Corn, Radish and Avocado Tostadas

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“These yummy little tostadas can be served as a first course to a dinner or as a light lunch on their own, and they make great snacks too! Adapted from Redbook magazine.”
READY IN:
15mins
SERVES:
12
YIELD:
12 tostadas
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice radishes and toss in a bowl with tomato, 1 diced Hass avocado, corn, cilantro, scallion, chipotle chile, 1 teaspoon of the adobo sauce, 2 tablespoons lime juice, and salt.
  2. In a bowl, mash 2 ripe Hass avocados with remaining 2 tablespoons lime juice.
  3. Spread over 12 crisp tostada shells.
  4. Top each with 1/3 cup of the radish salad, a dollop of sour cream, some salsa(if you wish) and a small cilantro sprig.
  5. Enjoy!

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