I love Taco Tuesday but hate how the gluten-laden flour tortillas, cheese dips, and heavily salted refried beans make me feel after. This recipe is so easy and delicious you will be making these for your friends and having them bring over the margaritas!

Being that I am in Costa Rica, I used some great local and organic produce to give this Mexican classic a Tico flare.

Serves 10 – 12

2 cups flax
2 large handfuls of cilantro
1 large zucchini
Juice of 1 lime

Grind up the flax in a Vitamix until it is a flour like consistency. Set it aside in a bowl. Next blend the remaining ingredients. Combine the wet and dry ingredients. Massage the mixture until it becomes a sticky dough. Press dough into small circles on the sheets, like a tortilla. Put in the dehydrator on 118 degrees for up to 10 hours. Makes about 10 – 12 tostadas.

2 large avocados
Juice of 2 limes
Small Handful of cilantro, chopped
Sundried tomatoes (or chopped fresh tomato)
½ cup shredded palmito
Lime to garnish

Mash up the two avocados with the lime juice and cilantro. Scoop a large spoonful of guacamole and spread mixture onto tostadas. Top with 3 sundried tomatoes and sprinkle on your shred palmito “cheese”.

Serve with a garnish of cilantro and a wedge of lime on the side.

Buen Provecho!