Colorful platter of roasted tomato and avocado appetizers garnished with herbs, served alongside a small bowl of chopped green salsa and a glass of water with lime. Ideal for a healthy snack or party appetizer.
Party-Ready Recipes

Avocado Mini Tostadas with Lime Peel Salsa

Scraps Starring in a Supporting Role: This classic cast of characters brings a bite-sized version of zesty, fresh and spicy flavors, and a new twist on salsa that uses typically-tossed lime ends and peel.

Choosing the Right Salt:
Use Morton® Fine Sea Salt to enhance the bold flavors of the dish.
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Ingredients Instructions

Key Information

Time

Prep: 20 Minutes

Serves

10-12

Ingredient List

Ingredients and measurements.

  • 9 medium Roma tomatoes, quartered lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon Morton® Fine Sea Salt
  • 6 8-inch corn tortillas
  • 1 lime
  • 1 garlic clove, minced
  • ½ serrano chili, minced
  • 1 whole scallion, chopped fine
  • ½ cup cilantro leaves, chopped rough
  • ¼ teaspoon fresh ground black pepper
  • 2 avocados, peeled and seeded
  • Handful toasted pumpkin seeds, coarsely chopped

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

]Preheat oven to 250ºF.

Step 2

Toss the tomatoes, half of the olive oil and half of the Morton® Fine Sea Salt on a rimmed sheet pan. When the oven is up to temperature roast until the tomatoes have shriveled to about 60% of their size, about 2 hours.

Step 3

About 30 minutes before the tomatoes are done cut 6 circles from each tortilla using a 2-inch cookie cutter.

Pro-tip: Save tortilla scraps for making chilaquiles for After-Oscar breakfast

Step 4

Toss the tortilla circles with the remaining oil and salt and spread out flat on another sheet pan. Place pan directly under the tomato pan that’s in the oven so that the tomato pan is weighing down on the tortillas to keep them flat.

Step 5

Bake until the tomatoes are done and the tortillas are toasty, about 20 minutes.

Step 6

While everything is finishing up in the oven, cut the ends off the lime and chop ends very finely. Toss with garlic, serrano, scallion, and cilantro.

Step 7

Season with pepper and Morton® Fine Sea Salt to taste.

Step 8

Cool the tomatoes and chips for about 10 minutes.

Step 9

Mash the avocado with the juice from the rest of the lime. Again, season with Morton® Fine Sea Salt to taste.

Step 10

Put a dollop of the avocado on each tortilla wedge. Top each with a piece of roasted Roma tomato, and a little mound of the lime-cilantro salsa. Scatter a few chopped pumpkin seeds on top.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
sea-salt-fine

Fine Sea Salt Fine 17.6 oz

Fine sea salt created by sea water that has been evaporated by the sun.   Morton Fine Sea Salt is the perfect salt for marinades, soups and dressings. This quick-dissolving, evenly-blending salt is an excellent choice for cooking. Take your baking to the next level and bring out the flavor of your cookies, cakes and pies – or try out a new salted caramel recipe. At Morton Salt, we make sure only the best salt crystals reach your plate, so every dish you create will be as flavorful as you intend. 

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Morton Salt
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