Prepare the ingredients. Cook the nopales in their own juice until dry. I have my go-to recipe and only vary the cut of the vegetables if needed. In this case, I cut the nopales into thin rectangles and the onion into thin slices. Separately, roast two small or one large poblano peppers, peel them, remove the seeds, and cut them into strips. Add the poblano strips to the nopales to season everything. Add the cilantro and mix well.

In another dish, mash the avocado with a fork until well broken down. Add the lime juice and salt and pepper to taste. Spread each tostada with avocado and top with a generous portion of the nopales with poblano strips. Delicious and very healthy tostadas!