Mini Mexican Chicken Tostadas
Recipe: #29912
July 06, 2018
Categories: Snacks, Chicken, Avocado, Appetizers, Mexican, Fathers Day, Game/Sports Day, Mothers Day, Picnic Potluck, Low Fat, No Eggs, Cold Appetizers, Boneless Pieces, Kosher Meat, Mexican Chicken, more
"From one of our national supermarkets free monthly magazine November 2017."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (39.9 g)
- Calories 57.6
- Total Fat - 2.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 18.8 mg
- Sodium - 22.4 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 1.5 g
- Sugars - 0.5 g
- Protein - 4.1 g
- Calcium - 20.2 mg
- Iron - 0.4 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
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.
Step 3
Combine the chicken and Mexican seasoning in a medium bowl.
Step 4
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.
Step 5
Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl and season.
Step 6
Combine the tomato and jalapeno in a small bowl to make a salsa.
Step 7
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
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the chicken, look for thighs with a bright pink color and no bruises or discoloration.
- When selecting the avocados, make sure they are ripe, but still firm to the touch.
- Substitute the chicken thighs for turkey breasts. This substitution cuts down on fat and calories, while still providing a lean source of protein.
- Substitute the Mexican seasoning for a combination of chili powder, garlic powder, and cumin. This substitution will give the dish a more complex flavor profile, while still providing the same Mexican flavor.
Vegetarian Variation Replace the chicken with 500 grams of firm tofu, cut into 2cm cubes and cook in the same way as the chicken. Instead of the Mexican seasoning, use 1 tablespoon of a store-bought vegetarian taco seasoning.
Mexican Rice: This Mexican-style rice is cooked with tomato, onion and garlic and is the perfect accompaniment to the Mini Mexican Chicken Tostadas. It adds a delicious flavor and texture to the dish, making it a great choice for a complete meal.
Mexican Street Corn: This Mexican-style street corn is a perfect complement to the Mini Mexican Chicken Tostadas and Mexican Rice. It is made with creamy mayonnaise, cotija cheese, chili powder, and lime juice and is a delicious, flavorful side dish that adds a burst of flavor to the meal.
FAQ
Q: Can I use other types of tortillas?
A: Yes, you can use other types of tortillas for this recipe. However, wholegrain tortillas are recommended to add extra nutrition.
Q: Can I use canned refried beans?
A: Yes, you can use canned refried beans for this recipe. However, freshly cooked refried beans are recommended for a better flavor.
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Fun facts:
Fun Fact 1: The use of jalapenos in Mexican cuisine dates back to the Aztecs, who used them to flavour their food. The Aztecs even believed that the jalapeno was a gift from the gods!
Fun Fact 2: Avocado is a popular ingredient in Mexican cuisine and is often referred to as “the green gold”. It is believed that the Aztecs were the first to cultivate avocados, and they were even used as currency at one point!