Say Adios to Avocado Toast and Make Marlin Guacamole Tostadas

It's time to put a moratorium on avocado toast. Sure, it tastes fine, but you can do way more with avocados and carbs than clog social media with another picture of a green square.

How, you ask? Well, we've got the answer, or, rather, Mexico City's breakfast pro Diego Pérez Turner gave us the answer; and it's surprisingly easy. Despite being at the helm of two of the city's hottest restaurants—Fresco by Diego and Temporal—the emphasis is squarely on simplicity.

All you need is need the same basic ingredients your use for your favourite guac, a sharp knife, some smoked marlin, and to swap out the toast with tostadas. And if you don't have any marlin lying around, it's all good—just substitute it with tuna or albacore, and you'll be able to mop up that hangover in no time.

Just make sure you chop everything as thin as you possibly can, because if you don't, Pérez Turner reminds us, you will look like a fool. And let's be honest: your tostada won't look as good on Instagram.