A perfect weekend brunch with a fun, interactive preparation. Place the toppings out for guests to pick and choose and assemble a tostada stack to their own liking. Quick pickled onions and a homemade dairy-free ranch elevate this southwestern brunch to an adult (or kid) friendly taco bar.
- 4 pastured eggs
- 1 Chosen Foods 100% Pure Avocado Oil
- 8 organic tostada shells*
- 1-2 lbs shredded meat of choice leftover rotisserie chicken works great here
- 1 large tomato sliced
- 1 ripe avocado sliced
- Lime-Pickled Onions recipe below
- Cilantro Avocado Ranch recipe below
- Optional to garnish: crumbled cotija cheese chopped cilantro, or Homemade Chili-Infused Avocado Oil
- 1 large red onion
- 1 tsp sea salt
- 2 limes juiced
- 1 tsp Chosen Foods Virgin Avocado Oil
Cilantro Avocado Ranch:
- ¾ cup full-fat canned coconut milk can sub heavy cream or plain yogurt
- ¼ cup Chosen Foods Virgin Avocado Oil
- 1 lime juiced
- 1 fresh pastured egg yolk
- 2 cloves garlic
- ¼ cup fresh cilantro
- 1 tsp onion powder
- ½ tsp sea salt
- ¼ tsp ground pepper
Heat a large skillet over medium heat. Add the pure avocado oil and fry the eggs to desired doneness (the eggs shown here were cooked to over medium). Move the cooked eggs to a paper towel lined plate to rest.
Prepare the Pickled Onions by slicing the red onion very thinly with a mandolin or sharp knife. Place them in a bowl with the sea salt, lime juice, and extra virgin avocado oil. Set aside for 10-15 minutes, mixing every couple of minutes to re-coat the onion slices with the juices. It’s ready when the juices are pink, the onions have started to wilt, but the slices are still crisp.
Prepare the Cilantro Avocado Ranch by combining all ingredients in a large high-powered blender. Blend on high speed until all the ingredients are well-combined, stopping to scrape down the sides with a spatula, as needed. Pour out into a serving jar or bowl.
To assemble the tostadas, stack the ingredients up starting with the shell, then the meat, tomato slices, pickled onion, fried egg, avocado slices, ranch, and garnishes, as desired. Serve immediately or store leftovers separately in the refrigerator to reassemble just before consuming.
If you struggle to find organic or non-gmo corn tostada shells, try buying organic sprouted corn tortillas instead. Cook them flat on a dry sheet pan at 300F for 20-30 minutes, flipping about halfway through, or until they are crisp.