Method

In a large bowl mix together all dressing ingredients.

Unravel Oaxaca, cut into 5-6cm strips, then thinly slice.

Add sliced Oaxaca and remaining ingredients to the dressing and toss well to combine.

Spoon mounds of mixture onto Tostadas, garnish with pepitas and coriander.

Ingredients

1 packet of Tio Pablo Tostadas
1 pack thinly sliced Oaxaca (Clevedon Buffalo)
½ Roma tomato diced
½ shallot diced
½ avocado diced

For the dressing:
Zest of ½ lime
Juice of 1 lime
½ tsp brown sugar
½ tsp sea salt
¼ tsp ground coriander
¼ tsp La Cintas smoked paprika
¼ tsp ground cumin
¼ tsp chilli flakes
1 Tbsp olive oil

To Garnish:
20g Tio Pablo Pepitas to finish
5g coriander, roughly chopped