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Chicken Tostadas with Avocado Dressing
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Chicken Tostadas with Avocado Dressing

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Pam / For the Love of Cooking

Equipment

  • Immersion Blender or Blender
  • Large skillet

Ingredients

Avocado Dressing:

  • ½ ripe peeled avocado
  • 2 tbsp sour cream
  • 2 tbsp chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tsp vegetable oil
  • Sea salt and freshly cracked pepper to taste

Chicken Tostadas:

  • 1 tbsp + 1 tsp vegetable oil divided
  • ½ yellow onion sliced
  • 2 cups of shredded roasted chicken
  • ½ cup of rinsed & drained black beans
  • 4 small flour or corn tortillas
  • 1 cup of romaine lettuce chopped
  • 1 tomato diced
  • ¼ cup of cotija cheese crumbled

Instructions

  • Make the avocado dressing by combining the avocado, sour cream, chicken broth, lemon juice, 2 teaspoons of vegetable oil, sea salt, and freshly cracked pepper to taste in a bowl, then mix with an immersion blender (or food processor) until creamy and smooth. Set aside.
  • Make the crispy tostada shells by heating 1 teaspoon of vegetable oil in a pan over medium-high heat, and cook the tortilla for 3 minutes on each side or until golden brown.  Repeat the procedure for the remaining tortillas.  Set aside.
  • Prepare the chicken filling by adding the remaining 1 tablespoon of vegetable oil to the skillet and heating 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 occasionally, for 2-3 minutes or until warmed through. Season with sea salt and freshly cracked pepper, to taste.
  • Prepare the tostada by layering the chicken mixture over a crispy tortilla, then add some lettuce, tomatoes, cilantro, avocado sauce, and cotija cheese crumbles. Serve immediately.  Enjoy.