Chorizo Tostadas with Watermelon Salsa


With Cinco de Mayo less than two weeks away, I thought it would be fun to share this sweet and spicy tostada recipe. The refreshing watermelon salsa complements the chorizo perfectly and will be a hit at any fiesta! Plus the avocado and cilantro cream sauce adds great flavor. They would pair perfectly with a classic margarita (or this blackberry jalapeño version). Rob has become quite the marg master, so I’ll have to share his go-to recipe soon! It’s pretty simple, but fresh limes and lemons are key. Then he tops is off with a splash of Grand Marnier—it’s so refreshing!





Chorizo Tostadas with Watermelon Salsa and Avocado Cream Sauce  
Yields 3 – 4 tostadas


For the watermelon salsa

  • 2 cups diced watermelon
  • 1 cup grape tomatoes, quartered
  • 2 serrano peppers, de-seeded and minced
  • 1 tbsp. fresh mint, chopped
  • 1/2 tsp. lime zest
  • 1 lime, juiced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

For the tostadas

  • 18 oz. pork chorizo
  • tostada shells
  • 1/4 cup queso fresco

For the avocado cream sauce

  • 1 avocado, peeled and de-seeded
  • 1 lime, juiced
  • 1 tbsp. fresh cilantro


  1. To make the salsa, add the watermelon, tomatoes, serrano peppers, mint, cilantro, lime zest, lime juice, salt and pepper to a large bowl. Gently toss to combine and place in refrigerator.
  2. Cook the chorizo in a skillet over medium-high heat for about 10 minutes, or until fully cooked.
  3. Top tostada shells with cooked chorizo, watermelon salsa and crumbled queso fresco.
  4. In a blender or food processor, purée the avocado, lime juice and cilantro for the avocado cream sauce. If it’s too thick, you can add a little bit of water. Then drizzle over the tostadas. Enjoy!