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Mini Chicken Tostadas with Avocado

Mini Chicken Tostadas with Avocado

I was craving some Mexican food for lunch so I went through my refrigerator to see what I had on hand. I had some leftover roasted chicken, cilantro, green onion, jalapeno, cotija cheese, mini tortillas, and mixed greens along with salsa and sour cream. I finished these mini chicken tostadas off with some tomatoes and avocado on top. I made them healthier by cooking them in a skillet with cooking spray instead of oil. They were light and delicious without all the guilt and I loved every single bite. In fact, I loved it so much, I had them again today.

Mini Chicken Tostadas with Avocado

How to Make Mini Chicken Tostadas with Avocado

Heat a 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.

Mini Chicken Tostadas with Avocado

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.

Mini Chicken Tostadas with Avocado

 

Mini Chicken Tostadas with Avocado

 

Yield: 1

Total Time: 10 minutes

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
Sour cream, to taste
Mixed greens
Avocado, diced
Grape tomatoes, sliced
Cotija cheese, shredded
Salsa

Directions:

Heat a 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.

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. Kim in MD says:

    Yum! I say this all the time, but it’s true- you make the most amazing meals from what you find in your fridge, Pam!

  2. Sherry Blair says:

    This looks incredibly good–and I love that it was a “make do” type recipe. Been doing that myself for the last few days as I didn’t want to make a trip to the store. 🙂 Can’t wait to try this one!

  3. I’m always craving Mexican food. Love these tostadas –so much flavor. And they look terrific! Thanks so much.

  4. tostadas are awesome, and tostadas featuring avocado are super awesome. love this dinner idea!