Ingredients
- These chicken tostadas are ready in 30 minutes! The avocado sauce is simply mixed in the blender.
- CAL/SERV:
- 445
- YIELDS:
- 4
- PREP TIME:
- 0 hours 25 mins
- TOTAL TIME:
- 0 hours 30 mins
- Ingredients
- 1 avocado
- 1/2 c. packed fresh cilantro leaves
- 1 clove garlic
- 1/2 c. reduced-fat sour cream
- 1/4 c. fresh lime juice
- 3 tbsp. water
- salt
- 1 head romaine lettuce
- 1/2 small red onion
- 1 small orange pepper
- 4 corn tortillas
- 3 c. coarsely shredded chicken meat
- 4 plum tomatoes
- 1/4 c. crumbled fresh Mexican cheese, such as queso fresco
- Lime wedges
Directions
-
Prepare avocado sauce: In blender, puree avocado, cilantro, garlic, sour cream, lime juice, water, and 1/2 teaspoon salt until very smooth. If making ahead, cover and refrigerate up to 1 day.
-
In large bowl, combine lettuce, onion, and pepper. Cover and refrigerate vegetables up to 1 day.
-
To serve, place 1 corn tortilla between 2 paper towels. Microwave on High 1 minute to 1 minute 15 seconds or until tortilla is golden and crisp. Repeat with remaining tortillas. Place 1 tortilla on each of 4 serving plates.
-
In medium bowl, toss shredded chicken with 3/4 cup avocado sauce. In bowl with lettuce mixture, toss 1/8 teaspoon salt and remaining sauce.
-
Divide chicken among tortillas. Top with lettuce mixture, then tomato slices. Sprinkle cheese over tomatoes. Garnish with lime wedges.