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Mini Mexican chicken tostadas
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Impress guests with delicious Mexican chicken and avocado mini tostadas.
Ingredients:
  • 5 wholegrain tortillas
  • 5 Australian Chicken Thigh Fillets, cut into 2cm pieces
  • 10.00 gm Mexican Seasoning
  • 2 ripe avocados, stoned, peeled, mashed
  • 21.00 gm lime juice
  • 1 long red chilli, seeded, finely chopped
  • 62.50 ml finely chopped coriander
  • 200g Perino tomatoes, thinly sliced
  • 20.00 ml finely chopped drained jalapeños
  • 36 coriander leaves
Instructions:
  • Preheat the oven to 180C. Cut tortillas into discs using a 5cm round pastry cutter. Arrange on a baking tray and give a light spray of olive oil. Bake for 4-6 minutes until they turn a light golden color. Let them cool until firm before using.
  • In a medium bowl, mix the chicken with the Mexican seasoning. Heat a large non-stick frying pan over medium heat. Cook the seasoned chicken in the pan, stirring occasionally, for 6-8 mins until golden brown and fully cooked.
  • In a medium bowl, mix together the avocado, lime juice, red chili, and chopped coriander, then season. In a separate small bowl, combine the tomato and jalapeño.
  • Arrange tortilla discs on a serving platter. Add a dollop of avocado and tomato salsa and a piece of chicken on each. Garnish with a coriander leaf. Serve promptly.

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