July 06, 2018
Snacks, Poultry, Chicken,
Fruit, Avocado, Appetizers, Mexican, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Low Fat, No Eggs, Cold Appetizers, Boneless Pieces, Kosher Meat more
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"From one of our national supermarkets free monthly magazine November 2017."
Preheat oven to 180C.
Use a 5cm round pastry cutter to cut discs from the tortillas and place on a baking tray and lightly spray with olive oil spray and bake for 4 to 6 minutes or until light golden and set aside until firm.
Combine the chicken and Mexican seasoning in a medium bowl.
Heat a large non-stick frying pan over medium heat and add chicken and cook, stirring occasionally, for 6 to 8 minutes or until golden brown and cooked through.
Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl and season.
Combine the tomato and jalapeno in a small bowl to make a salsa.
Place tortilla discs on a serving platter and top each with a dollop of avocado and tomato salsa and a piece of chicken and then top each tostada with a coriander leaf and serve immediately
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