Mini Chicken Tostadas with Avocado
I was craving some Mexican food for lunch yesterday so I went through my refrigerator to see what I had on hand and ended up making these mini chicken tostadas with avocado. They were light and delicious without all the guilt and I loved every single bite. In fact, I loved it so much, I had them again today.
Mini Chicken Tostadas with Avocado
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 jalapeno, finely diced
- Sea salt and freshly cracked pepper, to taste
- Dash of garlic powder
- Dash of cumin
- Dash of coriander
- Sour cream, to taste
- Mixed greens
- Avocado, diced
- Grape tomatoes, sliced
- Cotija cheese, shredded
- Salsa
How to Make Mini Chicken Tostadas with Avocado
Heat a 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.
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. Toss together and place into a glass bowl. Heat in the microwave for 20-30 seconds, or until warmed through.
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.
Equipment
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 jalapeno 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
- 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.
- 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.
- Toss together and place into a glass bowl. Heat in the microwave for 20-30 seconds, or until warmed through.
- 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.
And now I would like to come over for lunch!
Good fat, lean protein..and not to mention it’s DELICIOUS!!
Yum! I say this all the time, but it’s true- you make the most amazing meals from what you find in your fridge, Pam!
This looks incredibly good–and I love that it was a “make do” type recipe. Been doing that myself for the last few days as I didn’t want to make a trip to the store. 🙂 Can’t wait to try this one!
Anything with avocado in is fine by me, love the sound of these for lunch.
I’m always craving Mexican food. Love these tostadas –so much flavor. And they look terrific! Thanks so much.
tostadas are awesome, and tostadas featuring avocado are super awesome. love this dinner idea!
How cute. Perfect little lunch.