Created by ImPat on July 6, 2018
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