Chicken Tostadas and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken Tostadas are a snap to make for a busy weeknight meal. Keep the Avocado Salsa recipe on hand to use for a number of different dishes. Ingredients:
3 tablespoons fresh lime juice |
1 1/2 tablespoons extra-virgin olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
1 cup prechopped tomato |
1/2 cup prechopped white onion |
1 tablespoon chopped fresh cilantro |
1 avocado, peeled and diced |
1 tablespoon extra-virgin olive oil, divided |
4 (6-inch) flour tortillas |
2 cups shredded green leaf lettuce |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
2 cups shredded boneless rotisserie chicken breast |
1/4 cup crumbled queso fresco |
Directions:
1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.
2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.
3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.
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