Chorizo and Avocado Tostadas 

By Paola Briseño-González

Updated May 12, 2026

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Ready In
30 min
Rating
5(182)
Comments
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These tostadas channel the spirit of one of Oaxaca’s most beloved street foods—the iconic tostadas de salchicha, made with the smoky, umami-packed, bright-red sausage from the city of Ejutla de Crespo. In this easy at-home version, store-bought chorizo (or spicy Italian sausage as a great stand-in) is crumbled and crisped, then piled onto golden, crunchy tostadas layered with a thick, bright salsa de guacamole—avocado whipped with fresh lime juice, a kick of serrano chile and just enough water to give it a mousse-like texture. Chilled shreds of crisp lettuce add refreshing crunch. Everything is finished with crumbly queso fresco and a quick salad of juicy tomatoes, sharp onions, parsley and mint—with extra guacamole salsa on the side for generous dipping or drizzling.

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Ingredients

Yield:6 tostadas

  • 2 medium ripe avocados

  • 1 small serrano chile, seeded (or not if you like heat)

  • 2 large limes, divided

  • ¾ cup water

  • Salt and freshly ground pepper

  • 1 large ripe but firm tomato, halved and thinly sliced 

  • ½ small white onion, very thinly sliced into half-moons 

  • ½ cup chopped fresh parsley leaves

  • 3 tablespoons chopped fresh mint leaves

  • 1 teaspoon extra-virgin olive oil 

  • 1 ½ pounds Mexican fresh chorizo or fresh hot Italian sausage 

  • 6 (6-inch) corn tostadas

  • 2 cups thinly sliced romaine or iceberg lettuce

  • Crumbled queso fresco, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

42 grams carbs; 115 milligrams cholesterol; 721 calories; 23 grams monosaturated fat; 7 grams polyunsaturated fat; 18 grams saturated fat; 51 grams fat; 7 grams fiber; 1272 milligrams sodium; 30 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scoop out the avocados into a blender or food processor and add the serrano, the juice of 1 lime and ¾ cup water. Process until smooth and creamy. Transfer to a medium bowl. Taste and season with salt.

  2. Step 2

    Combine tomato, onion, parsley and mint in a medium bowl. Zest the remaining lime into the salad, then squeeze its juice over it. Season with salt and pepper. Set aside. 

  3. Step 3

    Heat oil in a large (12-inch) stainless steel or cast-iron skillet over medium-high. Add the chorizo and cook, breaking up with a wooden spatula and stirring often, until browned and crisp, 7 to 10 minutes. Remove from heat.

  4. Step 4

    To serve, top tostadas with a thick layer of guacamole salsa, lettuce, 2 spoonfuls of crumbled chorizo or sausage, some tomato-and-onion salad and a sprinkle of queso fresco. Serve with the remaining guacamole salsa on the side for dipping or drizzling. 

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Ratings

5 out of 5
182 user ratings
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Comments

Andy

I don't eat chorizo because I know what's in it. Fortunately, vegetarian chorizo is nearly indistinguishable from the stuff made with "pork trimmings" and TJ's even sells their own brand.

Kathy

@Andy Losing my gallbladder meant losing chorizo etc from my diet, but these would still be delicious with grilled chicken

Mike

Spanish chorizo is a dry sausage that is Very good. What’s in it? Paprika, pork. Seasonings. It’s very tasty. And is much better then you make it sound.

Susy

Made this with Beyond Italian Sausage and store-bought tostados and it was a huge hit. I didn't like the texture of the avocado mousse (I prefer chunkier avocado) so I now just pulse the lime, pepper and avocados in the bullet and serve as is. The onions and tomatoes go great and I topped with a little Follow Your Heart feta. DELICIOUS.

PJ

This was a delicious and refreshing summer dinner dish! I opted to quick pickle half of the red onion to garnish on top. The next morning I made a chorizo scramble for a delicious encore.

Jacob

I made this with ground turkey and just added in a bit more paprika and cumin. This was a HUGE hit for the entire family.

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