Mexican avocado zucchini toast recipe

Cinco de Mayo

Avocado toast is indeed a very popular breakfast among most people. It has the ability to be easily done at home and to satisfy hunger for a few hours. Our take on it is slightly different and can require a bit more preparation, but we encourage you to go the extra mile for this one. To celebrate Cinco de Mayo, what better way to do it than in the kitchen. Below is our favourite Mexican avocado zucchini toast recipe with the perfect Mango Michelada from 1 ou 2 Cocktails.

Guacamole

• 2 avocados

• 1/2 lime

• Salt & pepper

vegetables

• 2 zucchinis

• 1 large red onion

• 2 garlic cloves

• 2 tomatoes

• 1/2 tsp of chili powder

• 1/2 tsp of salt and pepper

• 1 tsp of paprika

• Tortillas (fresh, if possible)

Toppings

Lime, jalapeños, hot sauce

Preparation

In a small bowl, combine the avocados, lime, pinch of salt and pepper. Gently mash your preparation with a fork. Refrigerate.

• In a skillet, heat some avocado oil and add the sliced red onion, garlics, salt and pepper. Once the onions reach a golden colour, add the zucchinis.

• Once everything is almost ready, add the tomatoes, chili powder and paprika. Cook everything for another 2 minutes. Set aside.

• In a skillet, warm each side of the tortillas for a few seconds.

• Add toppings depending on your own taste such as lime, hot sauce and fresh jalapeños.