Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a large baking sheet
Rub both sides of each tortilla in the oil and sprinkle with salt
Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy (if you are not using convection you may have to cook a bit longer)
In a blender or food processor, blend together the ingredients for the dressing
Place the ingredients for the salad in a bowl and add half the dressing; toss and add more dressing to your liking (you may have some left over); season with salt and pepper to taste
Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt (optional) on top - enjoy!