Dill Pickle Guacamole Tostada

Name: Dill Pickle Guacamole Tostada with Sriracha Maple
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 ripe avocado; 1 small cucumber, diced; 1/4 red onion, minced; 1/4 cup fresh dill; 1 tsp dried dill; 1 tsp minced garlic; 2-3 tbsp white vinegar; 1/2 tsp mustard powder; salt, to taste; black pepper, to taste; 1 tsp sriracha; 1 tbsp maple syrup; 1 flour tortilla

Dill pickle guacamole tostada combines creamy avocado with tangy pickle flavors on a crispy tortilla glazed with sriracha and maple syrup. The contrast of sweet, spicy, and zesty makes this an unexpected yet satisfying snack.

🌍American 🏷️Guacamole 🏷️Tostada 🏷️Avocado 🏷️Dill pickle Cucumber

🏷️

🏷️Snack

-0:00

TikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 ripe avocado
1 small cucumber, diced
1/4 red onion, minced
1/4 cup fresh dill
1 tsp dried dill
1 tsp minced garlic
2-3 tbsp white vinegar
1/2 tsp mustard powder
salt, to taste
black pepper, to taste
1 tsp sriracha
1 tbsp maple syrup
1 flour tortilla

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a medium bowl, squeeze the flesh of one ripe avocado.
2
Add diced small cucumber, minced red onion, fresh dill, dried dill, minced garlic, white vinegar, mustard powder, salt, and pepper to the bowl.
3
Mix everything together until well combined.
4
In a separate small bowl, mix together the sriracha and maple syrup to create a glaze.
5
Brush the glaze evenly over both sides of the flour tortilla.
6
Bake or air fry the tortilla at 375°F for 2-4 minutes per side, or until golden and crispy.
7
Top the crispy tortilla with the dill pickle guacamole and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Crisp the tortilla completely before applying the sriracha-maple glaze so it stays crunchy under the wet guacamole mixture.
Dice the cucumber small and salt it lightly 5 minutes before mixing to draw out excess moisture and prevent a soggy tostada.
Use a ripe but still firm avocado; overripe fruit will mash too much when mixed with the acidic vinegar.
Balance the vinegar amount based on cucumber juiciness—start with 2 tbsp and add the third only if needed for tanginess.

Substitutions

Fresh dill → tarragon or chives (changes profile but maintains herbaceous note)
White vinegar → apple cider vinegar or lime juice (adjusts tartness level)
Mustard powder → Dijon mustard, ½ tsp (adds creaminess, slightly less sharpness)

Storage & make-ahead

Assemble tostadas fresh to order. Store the cooled glazed tortillas in an airtight container for up to 2 days and the guacamole mixture separately for up to 1 day; combine just before serving.

Common Questions

Can I make the guacamole ahead of time?

Yes, but add the vinegar and dill just before serving to prevent browning and keep flavors bright. Store the avocado mixture in an airtight container with plastic wrap pressed directly onto the surface.

What type of tortilla works best?

Corn tortillas hold up better to the sriracha-maple glaze and crisping than flour tortillas. Fry or bake them until they're fully crispy before glazing.

How do I prevent the guacamole from turning brown?

The white vinegar acts as a preservative due to its acidity. Keep the prepared guacamole in an airtight container and assemble tostadas just before eating.