Ingredients
- 5 wholegrain (250 grams) tortillas
- 500 grams boneless skinless chicken thighs (5 thigh fillets, cut into 2cm pieces)
- 1 tablespoon Mexican Seasoning
- 2 avocado, whole (ripe, stoned and peeled and then mashed, 2 avocado)
- 1 tablespoon lime juice
- 1 red chilli (long chilli, seeded and finely chopped)
- 1/4 cup coriander, finely chopped
- 200 grams tomatoes (thinly sliced, Perino's recommended)
- 1 tablespoon finely chopped jalapenos (drained)
- 21 grams coriander leaves (36 leaves)
How to Make
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Step 1: Preheat oven to 180C.
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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.
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Step 3: Combine the chicken and Mexican seasoning in a medium bowl.
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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.
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Step 5: Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl and season.
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Step 6: Combine the tomato and jalapeno in a small bowl to make a salsa.
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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
We hope you enjoy this recipe!
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