Mini Mexican chicken tostadas

Mini Mexican chicken tostadas


Satisfy hungry guests with these mini Mexican chicken and avocado tostadas.

The ingredient of Mini Mexican chicken tostadas

  1. 5 wholegrain tortillas
  2. 5 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
  3. 1 tablespoon Coles Mexican Seasoning
  4. 2 ripe avocados, stoned, peeled, mashed
  5. 1 tablespoon lime juice
  6. 1 long red chilli, seeded, finely chopped
  7. 1/4 cup finely chopped coriander
  8. 200g Perino tomatoes, thinly sliced
  9. 1 tablespoon finely chopped drained jalapenu0303os
  10. 36 coriander leaves

The instruction how to make Mini Mexican chicken tostadas

  1. Preheat oven to 180C. Use a 5cm round pastry cutter to cut discs from the tortillas. Place on a baking tray and lightly spray with olive oil spray. Bake for 4-6 mins or until light golden. Set aside until firm.
  2. Combine the chicken and Mexican seasoning in a medium bowl. Heat a large non-stick frying pan over medium heat. Add chicken and cook, stirring occasionally, for 6-8 mins or until golden brown and cooked through.
  3. Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl. Season. Combine the tomato and jalapenu0303o in a small bowl.
  4. Place tortilla discs on a serving platter. Top each with a dollop of avocado and tomato salsa and a piece of chicken. Top each tostada with a coriander leaf. Serve immediately.

Nutritions of Mini Mexican chicken tostadas

fatContent: 83.889 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 1 grams sugar
cholesterolContent: 5 grams protein

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