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Mini Chicken Tostadas with Avocado
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Mini Chicken Tostadas with Avocado

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings 1
Author Pam - For the Love of Cooking

Equipment

  • Large skillet

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.