Starters/Snacks Lunch/Dinner Chicken Tostadas
Serves : 4-8
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 8 small chicken thigh fillets, opened out to 2cm thick
- 1 tbsp vegetable oil
- 8 regular corn and wheat tortillas
- 4 tbsp cook in chilli sauce
- 2 heads little gem lettuce, finely shredded
- 4 spring onions, thinly sliced
- 200g drained tinned black beans
- 2 tomatoes, seeded and roughly chopped
- 2 avocadoes, peeled, stoned and diced
- 1 lime, juiced
- 1 tbsp roughly chopped coriander
Nutrition
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Method
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Heat a large frying pan until hot, add the chicken thighs so that they are as flat as possible and fry on each side for 3-4 minutes until golden brown and cooked through.
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Lift out onto a plate and cover with cling film then set aside.
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Return the pan to the heat, add a little of the oil and one tortilla. Fry on each side for 20-30 seconds until golden brown and crispy. Remove and set aside on a kitchen paper lined tray.
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Repeat with the remaining oil and tortillas.
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Slice the cooked rested chicken, place back in the bowl with the chilli sauce and mix until coated.
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Lay the tortillas onto a serving platter. Divide the lettuce between the tortillas then top with the chilli chicken.
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Top with the spring onions, black beans, tomatoes and avocadoes then finish with a squeeze of lime and sprinkling of coriander.
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Serve straightaway.
