Avocado Tostadas with Pickled Onion and Jalapeños

Something about watching the BF's expression go from "Vegan, really?" to "Yes I would like forty more of these, thank you" does my heart good. [Ed. note: These kind of surprises are the best.]

Actually made these for the first time last August, and wondered why I'd waited so long to try them. Cinco de Mayo provides a perfect excuse to bring them out again, and will hopefully give you a healthy, vegan, gluten-free option should you be hosting family and friends for the holiday, or any day!

PS: A year ago we were watching the Golden State Warriors in the middle of a playoff run (tonight they're headed into Houston for a game against the Rockets) [Ed. note and game recap 5/5: DAMMIT], and we had a bit of fun with some coconut curry shrimp dedicated to one Wardell Stephen Curry II. www.moveablefeast.me/blog/three-point-coconut-curry-shrimp

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Number of servings: 2-4 depending on how hungry you are

Ingredients
Pickled onion and Jalapeños

• 1 cup white vinegar
• ¼ cup sugar
• Pinch kosher salt
• 8 stems fresh cilantro, smashed
• 1 medium red onion, thinly sliced
• 2 jalapeños, thinly sliced

Tostadas

• 4 corn tortillas
• Canola oil for frying
• 16 cherry tomatoes, quartered
• 1 ear corn
• 1 cup guacamole or 1 sliced avocado
• Fresh cilantro leaves

Directions
Pickled Onion & Jalapeños

1. In a small saucepan, combine vinegar, sugar, and salt over medium-high heat. Gently smash the cilantro stems with your measuring cup and add to saucepan. Bring to a boil then stir until sugar is dissolved, about 30 seconds.
2. Thinly slice the onion and jalapeños and put into a medium glass bowl (separating the onion rings). Pour liquid over onion and jalapeños, use tongs to toss. Let cool to room temperature [Ed. note: ROOM TEMPERATURE], tossing every so often. Transfer to a container to refrigerate until ready to use (up to one week).

Tostadas

1. In a small skillet, pour in about ¼ inch of oil and warm over medium heat. One at a time, cook the tortillas, turning half way through, until golden brown and crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
2. Quarter the tomatoes. Hold the ear of corn upright in a large bowl. Use serrated knife to shave off the kernels.
3. Dividing evenly, spread guacamole over tortillas. Top with tomatoes, corn, and as much of the pickled onion and jalapeño as you like. Scatter the cilantro leaves over the tops and serve.