FUEGO FIESTA
Avocado Toast
A thick slice of toasted sourdough is the perfect pitch for smooth, freshly mashed avocado topped with pico de gallo, cotija cheese, and crispy, crumbed Fuego Takis®.
INGREDIENTS
For the Fuego Fiesta Avocado Toast:
1 ea. Sourdough toast, sliced, 0.5 in
1/2 c. Avocados From Mexico, mashed
2 Tbsp. Pico de Gallo Salsa, fresh
1 Tbsp. Takis® Fuego Rolled chips, prepared, crushed
1 Tbsp. Cotija cheese, crumbled
1/2 Tbsp. Olive oil
1/4 tsp. Maldon salt
1/4 tsp. Pepper, Millage Mix
3 ea. Takis® Fuego Rolled chips, whole
1 Tbsp. Takis® Fuego Rolled chips, crushed
1 ea. Lime wedge, fresh
For the Pico de Gallo:
4 oz. Roma tomatoes, diced small
2 oz. Yellow onion, diced small
1 oz. Jalapeño peppers, minced
0.5 oz. Olive oil
1 oz. Lime juice
0.3 oz. Garlic, minced
0.1 oz. Kosher salt
0.01 oz. White pepper, ground
0.5 oz. Cilantro, fresh, chopped fine
INSTRUCTIONS
For the Pico de Gallo:
In a mixing bowl place diced tomatoes, onion, and jalapeños.
In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.
Pour mixture over pico mixture, add cilantro then gently toss mixture to evenly coat.
Place in container with lid.
Refrigerate until needed for up to 24 hours.
For the Fuego Fiesta Avocado Toast:
Place toasted sourdough bread onto a work surface.
Spread avocado mash evenly across sourdough toast.
Top with Pico de Gallo, cotija cheese, and crushed Takis®.
Garnish dressed toast with oil, salt, and pepper, and top with three whole Takis®.
Dust plate with crushed Takis® and lime wedge.
Serve as needed.
Buy Avocados
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