Grapefruit and Avocado Tostada


  • 6 yellow corn tortillas
  • 1 tablespoon olive oil
  • 2 cups fresh grapefruit segments squeezing and removing juice from membranes
  • 1 avocado pitted, peeled, sliced
  • 1 jalapeño sliced into rings
  • 1 bell pepper sliced into strips and halved on the bias
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon coriander
  • salt and black pepper
  • queso fresco cheese


  1. Preheat oven to 350°F.
  2. Brush both sides of tortillas with oil, transfer to a baking sheet, and bake until crisp, 20 minutes.
  3. Toss together grapefruit, avocado, jalapeño, bell pepper, cilantro, cumin, and coriander in a large bowl. Season mixture with salt and black pepper, then add 1 tablespoon reserved grapefruit juice and toss.
  4. Divide topping evenly among tortillas. Sprinkle queso fresco over each tostada.