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+ servings

Chicken Tostadas with Avocado Dressing

Prep Time10 mins
Servings: 4


  • 2 tbsp low fat sour cream
  • 2 tbsp chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tsp canola oil
  • Sea salt and freshly cracked pepper to taste
  • 1/2 ripe peeled avocado
  • 1 tbsp canola oil divided
  • 1/2 sweet yellow onion sliced
  • 2 cups of shredded roasted chicken
  • 1/2 cup of rinsed & drained black beans
  • 4 small flour or corn tortillas
  • 1 cup of romaine lettuce chopped
  • 1 to mato diced
  • 1/4 cup of cotija cheese crumbled


  • Combine the sour cream, chicken broth, lemon juice, 2 teaspoons of canola oil, sea salt and freshly cracked pepper, to taste, and the avocado together in a bowl then mix with an immersion blender (or food processor) until creamy and smooth. Set aside.
  • Heat 1/2 teaspoon in a pan over medium high heat and cook the tortilla for 2 minutes on each side or until golden brown. Repeat procedure for the remaining tortillas. Set aside.
  • Once the tortillas are cooked, add another 2 teaspoons of oil to the skillet and heat it over medium heat. Cook the onion for 4-5 minutes, stirring often. Add the shredded chicken, black beans, cumin, and coriander to the chicken mixture. Cook, stirring often, for 2-3 minutes or until mixture is warmed through. Season with sea salt and freshly cracked pepper, to taste.
  • Layer the chicken mixture on top of a crispy tortilla then add some lettuce, tomatoes, cilantro, avocado sauce, and cotija cheese crumbles. Serve immediately. Enjoy.