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Mini Chicken Tostadas with Avocado

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Servings: 1
Course: Main Course
Cuisine: Mexican

Ingredients

  • cooking spray
  • 2 mini corn tortilla street taco size
  • 1 cup cooked roasted chicken cut into bites
  • 2 tbsp fresh cilantro chopped
  • 1 green onion sliced
  • 1 tbsp Jalapeño finely diced
  • Sea Salt and Freshly Cracked Pepper to taste
  • dash of garlic powder
  • Dash of Cumin
  • Dash of coriander
Toppings:
  • sour cream to taste
  • mixed greens
  • avocado diced
  • grape tomatoes sliced
  • cotija cheese shredded
  • salsa

Instructions

    Cup of Yum
  1. Heat a large skillet over medium heat. Coat both sides of the mini corn tortillas with cooking spray. Place the tortillas in the hot skillet, pressing them flat, and cook for 3-4 minutes on each side, or until golden brown and crisp.
  2. Place the chicken, cilantro, green onion, and jalapeno on the chopping board. Using a chef's knife, chop the ingredients and toss them together. Season with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, and coriander, to taste.
  3. Toss together and place into a glass bowl. Heat in the microwave for 20-30 seconds, or until warmed through.
  4. Slather the bottom of the crisp mini tostada shells with a bit of sour cream followed by some mixed greens, chicken mixture, avocado, tomato, and cotija cheese. Serve with salsa on the side. Enjoy.