tartsy

July 2, 2009

unsustainable:

nutritionista:

Make It: Strawberry Tostada
I love the idea of adding seasonal fruit to what is already a light, refreshing summer dish! This recipe requires very little cooking, but if you wanted to make it heartier, you could add bite-sized sauteed chicken breast or tempeh.
You’ll need (for six servings):
2 1/2 cups (about 3/4 pound) fresh 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 Salt
6 (6-inch) yellow corn tortillas Chili powder
6 tablespoons crumbled queso fresco
6 cilantro sprigs
1 lime, cut into 6 wedges
Preparation:
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.

I am going to make this and you are going to love it.

nutritionista:

Make It: Strawberry Tostada

I love the idea of adding seasonal fruit to what is already a light, refreshing summer dish! This recipe requires very little cooking, but if you wanted to make it heartier, you could add bite-sized sauteed chicken breast or tempeh.

You’ll need (for six servings):

2 1/2 cups (about 3/4 pound) fresh 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
Salt

6 (6-inch) yellow corn tortillas
Chili powder

6 tablespoons crumbled queso fresco

6 cilantro sprigs

1 lime, cut into 6 wedges

Preparation:

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.

I am going to make this and you are going to love it.