Grilled Avocado Tostadas

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Grilled Avocado Tostada Como Water

I haven’t been this excited about a recipe in months. Literally months! Colorful, crunchy, creamy, and grilled–seriously, what could be better? As I freeze through the latest polar vortex and dream of warmer days (and margaritas), I decided to recreate summer in my kitchen. Enter these tostadas. Of course, I had to try to think of a way to “jazz up” a regular tostada. Oh, well, one thing led to another, and you know, next thing I knew it, I found myself with avocados on the grill. Yes, I will try my hand at grilling just about anything and to my surprise, avocados grill up mighty nicely! There was this ever so smokey char on them that added a depth of flavor that totally set these tostadas apart from any others I’ve ever had. Which can only mean one thing–make these now! (and then thank me later :D).

Grilled Avocado Tostadas

(Printable Recipe)

Tostadas Ingredients:

4-12 corn tortillas (depends how hungry you are!)

olive oil



black pepper

Tostadas Method:

*Preheat oven to 400 degrees F. Add parchment paper (or aluminum foil if you do not have parchment) to a baking sheet.

*Spray or brush each side of a tortilla with olive oil (lightly). Sprinkle with a dash of cumin, paprika, and black pepper. Add to baking sheet. Repeat for all tortillas.


*Place baking sheet(s) in oven. Bake for ~10 minutes, or until crispy. Remove from oven and set aside.

Grilled Avocado Ingredients:

1-4 quartered avocados (just ripe)

olive oil

Grilled Avocado Method:

*Preheat grill pan to medium/medium high heat. Spray lightly with olive oil.


*Quarter avocado (remove seed of course) and spray lightly with olive oil. Add quartered avocado to preheated pan. Walk away! Just walk away :D. Do not be tempted to move the avocado around. You’ll hear a sizzle. This is good.


*After ~3-4 minutes, flip your quartered avocado to grill the remaining side. Grill 3-4 minutes. Once grilled, set aside.



To Serve:

*Layer crispy corn tortillas with your favorite toppings. We used: salsa verde, pico de gallo (see Como Water recipe), lettuce, refried beans, black olives, lime, and vegan sour cream. Add your grilled, smokey yet creamy avocado to the top and enjoy!



Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Mmmm. Grilled avocados! What kind of grilling pan do you use?

    • Nothing too fancy! I bought it at Ikea many moons ago. Look for a grill pan with grooves that are pretty close together and that’s on the heavier side. Non-stick doesn’t hurt either. Good luck and happy grillin’!