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Mexican chicken tostadas

Name: Mexican chicken tostadas
Cook time: 20 min
Yield: 1

with grilled corn and lime slaw

Ready in around 20 mins

RECIPE FACT:

Tostada is a Spanish word meaning “toasted”. Tostadas are eaten with the hands and can be messy to eat! If you prefer serve this meal as a layered bowl with tostada’s on the side.

Nutritional Info:

Energy: 2378kj (568Kcal)
Protein: 38g
Carbohydrate: 47g
Fat: 21g
Contains: Gluten, Soy, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN 210⁰C (FAN BAKE).
1. TO MAKE THE TOSTADAS:

Line an oven tray with baking paper. Spray both sides of the wholemeal tortillas with oil and place on the oven tray. Season with salt, place in the pre-heated oven and bake for 5-7 mins until the tortillas are crispy. Check regularly to make sure they don’t burn. Remove from the oven and set aside until serving.
2. TO MAKE THE SLAW AND CHAR THE CORN:

Empty the red and green cabbage into a salad bowl and toss with the lime dressing. Using half the capsicum, chop nto ½ cm slices. Spray a non-stick frying pan with oil and place on a medium-high heat. Add the capsicum and the corn and cook stirring occasionally for 4-5 mins to create a char on the corn. Season with salt and remove from the pan, cover and keep warm.
3. TO COOK THE CHICKEN:

Wipe out the pan, respray with oil and place on a medium-high heat. Once hot add the free-range chicken mince, season with salt and cook for 4-5 mins or until browned. Add the Mexi spice paste, stir to combine and cook for 1-2 mins.
TO SERVE:

Evenly spread the avocado cream onto the tostadas. Top with some of the Mexi chicken mince and grilled corn and capsicum. Lastly add a small spoonful of slaw and sprinkle with coriander. Serve remaining slaw on the side.