Ingredients:
- Tortillas
- Chicken Breast
- Lime
- Avocado
- Fresh green chili (serrano or jalapeño)
- Chopped Tomato
- Onion (minced or chopped)
- Cilantro
- Lime
- Shredded lettuce
- Sour Cream
- Salsa of your choice
- Cooking Oil
- Salt
Directions:
Cut the chicken breast into bite size pieces. Heat cooking oil in skillet. Add chicken to hot oil and season with salt to your liking. (I used one chicken breast for my husband & I and our toddler for lunch the other day. However, if our family of 7 were all eating this meal I’d use 2 or 2 and a half chicken breasts.
Prepare vegetables while the chicken cooks.
Going clockwise from top left, we have:
- Cilanto – about 2-3 tbs. I tear off the stems that don’t have many leaves on them. Then I wash and chop the cilantro.
- Fresh Green Chili – I used a jalapeño. I only ended up chopping 1/2 of it. You will use more or less depending on how many people like fresh chopped jalapeño on their tostadas.
- Lime & avocado – I sliced the avocado and sprinkled lime juice over it, to help prevent discoloration and give the avocado a little zest.
- Shredded lettuce
- Chopped onion
- Chopped tomato
Next, heat the corn tortillas in hot cooking oil. I use a smaller non-stick frying pan to do this. Heat them on both sides until crisp. You can vary the frying time, depending on how crisp you like your tostadas. For example my husband likes his crisp and crunchy, so I will let the tortillas fry until they start to get a little golden brown. However, for my toddler I only fry his a little so that the tortilla is still soft and it is not too hard or crunchy for him to chew. * If you are uncomfortable frying tortillas to make tostadas, you can purchase tostadas at the at the grocery store. This will also save you a little bit of time, because you won’t have to fry each tortilla individually.
Spread sour cream on each tostada.
Top with chicken, a squeeze of lime, and a sprinkling of the veggies. Splash on salsa of your choice and enjoy!