Peruvian Avocado Tostada
INGREDIENTS
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4 small corn tortillas
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1/2 cup vegetable oil
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4 Peruvian Avocados
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3 green onions, roughly chopped
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1 lime, juiced
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1 lemon, juiced
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Kosher salt and freshly cracked black pepper to taste
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1 cup charred corn
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1 cup halved heirloom cherry tomato
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½ cup shredded colby jack cheese
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For the Cilantro Vinaigrette
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1 shallot, roughly chopped
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2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
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1 clove garlic
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1/2 teaspoons red pepper flakes
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1/2 cup olive oil
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2 tablespoons red wine vinegar
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1 teaspoon salt
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