Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4tablespoons canola oil
- 225grams chicken breasts
- 1tablespoons chipotle powder
- 1 large avocado, peeled and destoned
- 1 cloves garlic, peeled and minced
- 2 limes, 1 juiced, 1 sliced into wedges
- 8 mini corn tortillas
- 40grams jalapeno peppers, drained
- 1 medium red onion, peeled and thinly sliced
Nutrition per serving
2520kJ / 602Cal
2520 Kilojoules or 602 Calories
29% of daily energy intake*
Protein
8.6grams
Fat
33.5grams
Carbs
51.8grams
Sugars
6.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These pulled chicken tostadas take no time at all and are a delicious addition to any Mexican feast.
Method
Step 1 of 4
Pre-heat the oven to 200°C. Place the chicken breasts on a sheet of foil and dust with chipotle seasoning. Fold the foil up around the chicken and add a couple of teaspoons of water. Seal the foil tightly. Place on a baking sheet and bake for 25 minutes.
Step 2 of 4
Remove from the oven and shred the chicken in a bowl with 2 forks. Heat the rest of the oil in a large, deep pan and cook the tortilas for 1 minute, flipping halfway through. Drain on kitchen paper.
Step 3 of 4
Place the onions in a small bowl and cover with the juice of a lime. Leave to steep for 5 minutes.
Step 4 of 4
Mash the avocado with lime juice and stir in the garlic. Spread each tostada with avocado, place shredded chicken on top. Scatter with jalapenos and red onions and serve.
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