Crispy Mexican Tostones with Avocado Pico de Gallo

Name: Crispy Mexican Tostones with Avocado Pico de Gallo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Snack
Ingredients: Green plantains; Vegetable oil; Salt; Ripe avocados; Tomatoes; Red onion; Jalapeño; Lime juice; Fresh cilantro; Salt and pepper

Crunchy plantain slices paired with a zesty avocado mix

A delightful snack combining the crispy texture of tostones with the fresh flavors of a vibrant avocado pico de gallo.

1 h 10 min
4
Easy

Ingredients

For the Tostones

Green plantains

Vegetable oil

2 cups

Salt

To taste

For the Avocado Pico de Gallo

Ripe avocados

2, diced

Tomatoes

2, diced

Red onion

1, finely chopped

Jalapeño

1, seeded and minced

Lime juice

From 1 lime

Fresh cilantro

2 tablespoons, chopped

Salt and pepper

To taste

Preparation

Preparing the Tostones

Slice plantains

Peel the plantains and cut them into 1-inch thick slices.

Heat oil

Heat vegetable oil in a frying pan over medium heat until shimmering.

Fry plantains

Fry plantain slices for 3-4 minutes per side until golden. Remove and drain on paper towels.

Do not overcrowd the pan while frying plantains.

Making the Avocado Pico de Gallo

Combine ingredients

In a bowl, combine diced avocados, tomatoes, red onion, and jalapeño.

Season

Add lime juice and cilantro. Mix gently to combine.

Adjust flavors

Season with salt and pepper to taste.

Chill the pico de gallo in the refrigerator for 15 minutes before serving for enhanced flavors.

Cooking Process

Frying Plantains

Fry on medium heat until golden.

Flattening Plantains

Carefully use a flat object to press each slice to about ½ inch thick.

Second Frying

Refry flattened plantains until crispier and deep golden.

Plating & Serving