Chicken Tostadas are a snap to make for a busy weeknight meal. Keep the Avocado Salsa recipe on hand to use for a number of different dishes.
3 tablespoons fresh lime juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup prechopped tomato
1/2 cup prechopped white onion
1 tablespoon chopped fresh cilantro
1 avocado, peeled and diced
1 tablespoon extra-virgin olive oil, divided
4 (6-inch) flour tortillas
2 cups shredded green leaf lettuce
1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 cups shredded boneless rotisserie chicken breast
1/4 cup crumbled queso fresco
How to Make It
Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.
Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.
Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.
So, you made a completely different dish. Nothing even close to the recipe presented here. Basically, you are not reviewing this recipe. But, rather, just offering your own recipe for a chicken tostada dish and giving yourself five stars... not helpful...
My entire family loved this dish and has asked for it repeatedly since first making it this past summer. The avocado salsa makes the dish as it is wonderfully fresh! A keeper for my go-to summer night recipes!
This was a quick no-cook meal for a hot summer evening. I substituted basil for cilantro since no one in my family likes cilantro and used feta instead of queso fresco. In addition, I didn't make the tostadas--I just mixed the salsa, chicken, and beans together and served with some organic blue corn tortilla chips. Yum!