MEXICAN CHICKEN TOSTADAS
I love Mexican food like millions of people out there. I mean what’s not to love. It’s close to home, spicy and hearty.
These Mexican chicken tostadas can be on your weeknight dinner table in 20 minutes.
All they take is a can of black beans,a bowl of super easy guacamole, shredded chicken (I usually make a big batch and freeze it) and feta cheese.
All ingredients are highly customizable and I recommend to use what you have on hand. You can use store-bought tostada shells but be aware they contain artificial colours, hydrogenated oils, and are impossible to find organic. You can, I mean not the end of the world, but if you have time I highly recommend to make your own – super easy
Ingredients
- 4 large tortillas
- 2 medium tomatoes, diced
- 2 medium avocados, diced
- 3 tbsp red onion, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 tsp salt
- Lime, juice of
- 1 black beans, drained & rinsed
- 2 cups shredded chicken
- 1/2 cup feta
- Cooking spray
Instructions
- To make tostada shells, line large baking sheet with silicone mat and arrange tortillas in a single layer. With a 4" cookie cutter, cut 3 discs from each tortilla.Spray with cooking spray and sprinkle with salt on both sides. Bake at 400 degrees for 6 minutes per each side.
- While tostadas are baking, make easy guacamole salsa by combining tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice. Get other ingredients ready.
- To assemble tostadas, top each shell with guacamole, beans, chicken and cheese.
