Mexican Avocado Toast is a top entry in the Express Meal category for those days when you don’t want to spend too much time in the kitchen.
That’s the beauty of keeping your kitchen stocked with the usual Mexican ingredients– it can lead to all sorts of on-the-fly meals that are quick, easy, and remarkably satisfying.
Mexican Avocado Toast
I think it’s best to keep a range of avocados on hand so that you’ll have some ripening later on in the week. If you won’t be using the ripe ones anytime soon then put them in the fridge, this will extend their life by a few days. (More Avocado Tips.)
Half an avocado per piece of bread is a good starting point to keep in mind.
And while it depends a little on what you’re putting on top, I almost always season the avocado while mushing it up.
I usually eyeball it and taste test, but you can measure the salt out if you want to. We use 1/4 teaspoon of salt per avocado in our Guacamole recipe and this is a good ratio to keep in mind when seasoning avocados.
Thin, whole grain breads are my favorite lately, but of course you can use just about any bread or roll to make Avocado Toast. Don’t worry too much about the bread, it’s the toppings that will make or break your meal!
First up to top your toast is a freshly chopped Pico de Gallo.
Adding Pico to your kitchen repertoire comes with all sorts of benefits, so give it a try if you’re new to it. It only takes a few minutes to chop it up and it’s bursting with life when freshly made.
Here’s what you need to make it:
15-20 sprigs cilantro
juice of 1 lime
1/2 teaspoon salt
I think Pico tastes best when the tomatoes are kept in check by the other ingredients so feel free to add more onion and jalapeno if it seems like the tomatoes are dominating. And be sure to take a final taste for seasoning, adding more salt and lime juice if necessary (and heat!).
Then it’s just a matter of spreading the smooshed avocado on some toasted bread and topping it with your Pico de Gallo.
The leftover Pico will keep in the fridge for a few days, but it will lose some of its zip so I usually recommend chopping up a fresh batch when you need some.
Okay, next up is Avocado Toast with Pickled Onions and Chipotle Mayo.
I usually keep some of these in the fridge and they are incredibly easy to make if you’re new to them.
You can see full instructions here but you are basically just chopping up a red onion and drenching it in a vinegar-water-salt mixture.
They do need to rest overnight to fully pickle, but you’ll get a decent preview of what they’ll taste like even a half hour after making them.
They work wonders as a final garnish, so the next time you have some leftover red onion please consider making a batch — it only takes a couple minutes and it’s a treat having some in your fridge.
We’re also using some Chipotle Mayo for this option:
Chipotle Mayo is another recipe that only takes a couple minutes to make but will offer you so much in return.
All you need is:
1 cup mayonnaise
2 chipotles in adobo, stemmed and seeded
1 tablespoon adobo sauce
2 whole, peeled garlic cloves
pinch of salt (plus more to taste)
squeeze of lime
Keep in mind that you can always lighten up Chipotle Mayo by substituting Greek yogurt for some of the mayonnaise if you want — you can see more details on that option in our Chipotle Mayo post.
Spread the seasoned avocado on a piece of toasted bread and top with the Pickled Onions and Chipotle Mayo. I usually keep the Chipotle Mayo in a squeeze bottle but you can always just drizzle it on with a spoon.
Next up is my favorite: Avocado Toast with Roasted Pepitas and Cotija Cheese.
Roasted Pepitas fresh out of the oven are a real treat. (What are Pepitas?)
They only need about 12-15 minutes in a 350F oven to fully roast. Once they turn golden brown they are done.
You can see details on roasting pepitas here, but keep in mind that you don’t have to mimic the exact seasoning mixture in that recipe. Roasting the pepitas produces most of the flavor, you can view the seasoning as a bonus.
Top each piece of toasted bread with Roasted Pepitas and a sprinkling of Cotija Cheese. (What is Cotija Cheese?)
A final burst of acidity really brightens up this Pepita option, so I used a squeeze of lime but you could also top with some hot sauce (Valentina is a good choice).
And there you have it…
Mexican Avocado Toast 3 ways! It’s such a convenient option to keep in mind when you’ve got a ripe avocado on hand and you want a quick meal.
I’ll put instructions for the Pico de Gallo option down below. If you’re new to some of the other toppings and would like to try them out, you can find recipe details in these posts:
Mexican Avocado Toast with Pico de Gallo
- 2 avocados
- 3-4 pieces bread
- 1/2 teaspoon salt
For the Pico de Gallo:
- 2 tomatoes
- 1/2 onion
- 1 jalapeno
- 15-20 sprigs cilantro
- 1 lime
- 1/2 teaspoon salt
- Cut 2 avocados open and remove the pits. Add the flesh of the avocados to a bowl along with a 1/2 teaspoon of salt. Mush and mix well.
- For the Pico de Gallo, start by giving the veggies a good rinse. Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/2 teaspoon salt and the juice of 1/2 lime. Combine well and take a taste for seasoning, adding more salt or lime juice if necessary (and heat!).
- Toast the bread and add a layer of mushed avocado to each piece of bread. Top with the freshly chopped Pico de Gallo and serve immediately.
We recently made batch of Pickled Tomatillos and I bet they would work quite well on some Avocado Toast.