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Mexican Chicken Tostadas with Avocado Lime Salsa

chicken tostada: toasted flour tortilla topped with chicken and vegetables

5 from 1 reviews

Quick and delicious chicken tostadas with summer vegetables and two cheeses. Substitute corn tortillas for gluten-free.

Adapted from a Cooking Light recipe

Scale

Ingredients

Instructions

Preheat the broiler and set an oven rack in the center position.

  1. Make the Salsa: (Skip this step if using store-bought guacamole) To make the salsa, in a small bowl, mash the avocado with lime juice (2 teaspoons), salsa verde (1 tablespoons) and a pinch of salt.
  2. Cook Chicken and Veggie Filling: (If using pre-cooked chicken, skip this step and follow directions in NOTES) Mix cumin (1 teaspoon), salt (1/2 teaspoon) and chili powder (1/4 teaspoon) in a small bowl. Heat oil (1 tablespoon) in a large skillet over high heat. Add the chicken to the pan and sprinkle spice mix evenly over it. Cook, tossing frequently for 2 minutes, until almost cooked through. Add corn, zucchini and onion to the pan. Cook for 2 minutes, tossing frequently so everything cooks evenly. Add 1/2 cup of salsa verde and simmer for a minute or so, until the chicken is cooked through. Remove pan from heat. Add feta and 4 tablespoons of cilantro. Toss to combine.
  3. Crisp The Tortillas in the Broiler: Work with two tortillas at a time. Spray or brush tortillas lightly with oil on both sides and set them onto a baking sheet. Broil for two minutes, or until they get some brown spots. (Keep watch to prevent burning). Repeat with the two remaining tortillas.
  4. Heat in the oven: Set 2 toasted tortillas on a baking sheet and scoop 1/4 of the chicken vegetable mixture onto each tortilla. Sprinkle each with 2 tablespoons of cheese. Broil in the middle of the oven for 2 – 3 minutes, until the filling is heated through and the cheese is melted. (Watch carefully to prevent burning). Repeat with the remaining 2 tortillas.
  5. Serve: Carefully transfer tostadas to 4 plates, using a spatula or even two spatulas. Sprinkle with remaining cilantro. Add a generous dollop of avocado salsa to each. Season with salt and fresh ground pepper, to taste. Serve immediately.

Notes

How to make this with pre-cooked chicken: Skip step #2. Mix cumin (1 teaspoon), salt (1/2 teaspoon) and chili powder (1/4 teaspoon) in a small bowl. Heat the oil (1 tablespoon) in a large skillet. Add the corn, zucchini and onions to the pan. Sprinkle the spices over the veggies. Cook for 2 minutes. Add the cubed chicken (2 1/2 cups) and heat, tossing, for 30 seconds. Add the salsa (1/2 cup). Remove pan from heat. Add feta and 4 tablespoons of cilantro. Toss to combine. Continue with step 3.

Keywords: easy chicken tostadas with vegetables and avocado lime salsa

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