Strawberries make a sweet splash against the spicy jalapeño and cooling jicama in this recipe, standing in for more traditional tostada flavors like avocado and lime. The raw tortillas make for a different texture than the usual crisped version—one that’s fun to try out.
1 lb strawberries, hulled and halved (or quartered, if large)
8 oz jicama, peeled and diced (about 1 cup)
1/2 cup chopped fresh cilantro, both stems and leaves, plus 4 sprigs for garnish
1 tsp minced jalapeño
2 medium limes, 1 juiced and 1 cut into 4 wedges
2 medium avocados, peeled, pitted and diced
Sea salt and freshly ground pepper, to taste
4 – 6 inch raw sprouted corn tortillas
1/8 tsp paprika
1/8 tsp ground cumin (optional)
1/4 cup Cilantro Soy Relish (recipe here)
In large bowl, mix strawberries, jicama, chopped cilantro, jalapeño, lime juice and avocados. Season to taste with salt and pepper.
Place a tortilla on each of 4 plates and spoon 3/4 to 1 cup of the strawberry mixture on top. Sprinkle with paprika and cumin, if using. Add 1 Tbsp of cilantro relish to each. Top with a cilantro sprig and a lime wedge.