Easy Mexican Grilled Chicken Tostadas

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11 Ingredients

Number of servings

2 cloves garlic, peeled
300milliliter sour cream
1 avocado
2 red chillies
2 red onions
1/2 small iceberg lettuce
2 small truss tomatoes
500grams chicken breast fillets
400grams tortillas
1 lime
2tablespoons olive oil

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.

Step 2 of 6

Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.

Step 3 of 6

Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.

Step 4 of 6

Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.

Step 5 of 6

Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.

Step 6 of 6

Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas. Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade. Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip. Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.

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Difficulty

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