Crispy Mexican Tostones with Avocado Pico de Gallo
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
For the Avocado Pico de Gallo
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
Crispy Mexican Tostones with Avocado Pico de Gallo
Crispy Mexican Tostones with Avocado Pico de Gallo
Plating & Serving
Serve the crispy tostones on a platter with a small bowl of avocado pico de gallo on the side.