Tacolicous, chipotle mayo recipe adapted from seriouseats.com, and crispy leeks adapted from justapinch.com.
|Preheat the oven to 325°F.|
|Prepare the chipotle mayo by combining the mayonnaise, crema, lime juice, and chipotle pepper in the small container of a magic bullet or equivalent. Process until smooth. Store in the fridge while you prep the rest of the recipe.|
|Prepare the crispy leeks by first trimming the tough dark green tops. Keeping the base attached, slit the leek into quarters and thoroughly wash out all the dirt. Dry then slice the leek into thin strips.|
|Toss the leek with oil, flour, paprika, garlic powder, and salt then evenly spread it out on a rimmed baking sheet. Bake for 6 minutes, loosen and stir with a spatula, then bake for another 6 minutes. Rest the crispy leeks on the baking sheet until ready for use.|
|Wash and slice the avocado. Slice the tuna.|
|To assemble, spread the chipotle mayo on the tostada. Add avocado slices then layer on the tuna. Pile on the crispy leeks and enjoy immediately.|