Chicken Tostadas
Crispy corn tortillas piled high with homemade guacamole, shredded chicken and pico de gallo!
Servings: 4
Ingredients
SEASONED CHICKEN:
- 2 boneless skinless chicken breasts
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 T. lime juice
- 2 tsp. paprika
PICO DE GALLO TOPPING:
- 1 c. diced tomatoes
- 2 T. diced onion
- 1 T. lime juice
- 1/4 tsp. sea salt
- 1 T. cilantro
- 1/2 jalapeño seeded and chopped
GUACAMOLE DIP:
- 3 ripe avocados
- 1/2 sm. onion finely diced
- 2 roma tomatoes diced
- 3 T. chopped cilantro
- 1 jalapeño pepper seeds removed & finely diced
- 2 cloves garlic minced
- 1 lime juiced
- 1/2 tsp. sea salt
TOSTADAS:
- 8 corn tostada shells
Instructions
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil.
- CHICKEN: In a small bowl, combine garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sprinkle seasoning on both sides of the chicken breasts. Bake chicken on the prepared baking sheet for 20-25 minutes or until chicken is cooked through.
- While the chicken cooks, prepare pico de gallo and guacamole.
- PICO DE GALLO: Place all ingredients into a small bowl; stir to combine. Refrigerate until ready to use.
- GUACAMOLE: Slice the avocados in half, removed the pit and skin, and place in a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together. Cover and refrigerate until ready to use.
- Remove chicken from the oven and shred with 2 forks. Place the shredded chicken in a bowl and toss with 1 tablespoon of lime juice and 2 teaspoons of paprika.
- Heat the tostada shells according to package directions.
- To Assemble: Spread guacamole across the tostada shell. Top with shredded chicken and pico de gallo.
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