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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Child-friendly tip: Omit the lime in the avocado and tomato salad or add 1 tsp of sugar to counteract the sour taste. Ingredients:
4 gordita flour tortillas (old el paso brand) |
1 tablespoon vegetable oil |
500 g shaved chicken breasts, rolls, sliced |
1 (250 g) packet grated mozzarella cheese |
1/3 cup loosely packed fresh coriander leaves |
1 avocado, halved, stone removed, peeled, coarsely chopped |
2 ripe tomatoes, coarsely chopped |
1 lime, juice of |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 200°C.
2. Line two baking trays with non-stick baking paper.
3. Divide tortillas among trays and brush with oil. Top with chicken and sprinkle with half the coriander and the mozzarella.
4. Bake in preheated oven for 8-10 minutes or until the mozzarella melts and the tortilla base is golden brown.
5. Kid's task: Meanwhile, combine the avocado, tomato and 3 tsp of lime juice in a bowl. Season with salt and pepper.
6. Place chicken tostadas on serving plates. Top with avocado and tomato salad and sprinkle with remaining coriander.
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