This tostaguac recipe is a quick dinner idea made of a crispy tostada topped with creamy guacamole and your favorite fixings. Add layers of diced tomato, fresh corn, cheese and crema, then dig in.
If you’re looking for a quick lunch or dinner idea, consider making a tostaguac! This easy Mexican recipe comes together in minutes and can easily be adapted to include whatever toppings you like most. Don’t let the simplicity of this recipe fool you – it is seriously good.
Why You’ll Love This Tostaguac Recipe
- Quick & easy. Fry up corn tortillas (or use store-bought tostada shells) then add guacamole on top along with your favorite Mexican fixings. I’ll share some ideas below!
- Healthy. This recipe is vegetarian and, depending on what you put on it, packed with good-for-you ingredients. I like to eat mine with fresh corn, lettuce, diced tomato, and a drizzle of thinned sour cream.
- Flavorful & flexible. The base of this recipe is crunchy and creamy thanks to the tostada shell and guacamole. From there you can build your preferred combination of flavors by adding everything from cheese to salsa macha.
What is a Tostaguac?
A tostaguac is a tostada made with guacamole and whatever else your heart desires. The name, which is mostly used in the United States, is a combination of “tostada” + “guacamole.” In Mexico, this meal is known as tostada de guacamole. It comes together quickly with whatever ingredients you have on hand, making it a perfect meal for busy weeknights.
- Guacamole. You can use homemade guacamole or store-bought, both work. If you don’t have either on hand, you can just mash a ripe avocado with a pinch of salt and a squeeze of fresh lime juice.
- Tostada. Here too you can use homemade or store-bought. To make the tostada shells you just need to briefly fry corn tortillas in oil. Or, you can usually find tostada shells in the Mexican aisle of the grocery store.
The beauty of this recipe is that you can totally customize it to suit your preferences. Once you’ve added a layer of guacamole to the tostada, it’s all about adding layers of fixings. Here are a few of my favorite topping ideas:
- Beans. Add a layer of refried beans below the guacamole, or add rinsed and drained black beans on top. You can use homemade refried beans or store-bought.
- Veggies. Shredded lettuce, diced tomato, and corn kernels are my favorite toppings. You could also add some sautéed mushrooms, zucchini, or summer squash slices. Thinly sliced red onion is another tasty idea!
- Cheese. I like to use queso fresco but you could also use cotija cheese, shredded cheddar cheese, Monterrey Jack cheese, or even shredded mozzarella. Use your favorite!
- Salsas. You can really go to town with adding layers of salsa to your tostaguac. I like to add pico de gallo salsa or peach salsa in the summer months. And if I’m feeling like I want a spicy kick, then salsa macha or zhoug are delightful with this dish.
- Crema or sour cream. Drizzle Mexican crema on top, or mix sour cream with a bit of milk until it is thin enough to drizzle over your other fixings. You could also drizzle some spicy ranch taco sauce on top.
- Want to add meat? Just because this recipe is usually vegetarian, that doesn’t mean you can’t add meat. Good options could be ground beef taco meat or crockpot salsa chicken.
When I make this recipe for my family I usually assemble the base of the tostaguac, then put out a bunch of topping options so that everyone can assemble their own meal. Make sure you serve this dish with plenty of napkins – tostadas can be a little messy to eat!
Tostaguacs are a meal in and of themselves so no need to worry about making something else to serve on the side. But if you want, you could whip up a refreshing drink! In Mexico tostaguac is usually served with a cool beverage like Jarritos or agua fresca. You could also serve your tostaguac with homemade lemonade or Tatooine Sunsets. For a boozy option, strawberry mojitos, blood orange margaritas, prickly pear margaritas would be my top picks!
More Mexican Recipes to Try
- Black Bean Taquitos
- Instant Pot Mexican Rice
- Black Bean Chilaquiles
- Albondigas (Mexican Meatball Soup)
If Making Tostada Shells
- 4 corn tortillas, or 4 store bought tostada shells*
- ¼ cup vegetable oil, for frying (optional)
- 1 cup guacamole, homemade or store bought**
Toppings (Adjust according to your preferences)
- Refried beans, warmed, or rinsed and drained black beans
- Pico de gallo salsa
- Shredded lettuce
- Diced tomatoes
- Corn kernels, rinsed and drained
- Mexican crema, or sour cream thinned with a bit of milk until you can drizzle it
- Cotija cheese, or your favorite kind of cheese
- Fresh cilantro, for garnish, optional
Make the Tostada Shells.
- If you are using store-bought tostada shells you can skip this step. To make them from scratch, there are two methods:
- Frying. Heat about 2 tablespoons of vegetable oil in a frying pan over medium heat. Using tongs, fry the tortillas one at a time. Fry on each side for about 20-30 seconds, then place each fried tortilla on a plate lined with paper towel to drain. Add more oil as needed between batches.
- Toasting. The other option is to heat a corn tortilla on the stovetop until crispy. This method only works with good quality tortillas, like the ones by La Tortilla Factory. For this method, warm each tortilla in a skillet over medium heat until it is crispy. Set aside to cool once done.
- Add a layer of guacamole to each tostada shell. (If you are using refried beans, you may want to add a layer of the beans before adding the guacamole.)
- Add veggies. Now add layers of your preferred veggies such as shredded lettuce, corn kernels, or diced tomatoes.
- Add toppings. Finish with your preferred cheese, salsas, and a drizzle of crema or thinned sour cream.