Chicken Tostadas

Tostadas are basically crispy, open-faced Taco that you can top with whatever protein you like along with salsa and sauce to bring it all together. This Chicken Tostadas was my way to use up some left-over grilled chicken and the first mango that I had bought this summer.

📝 Ingredients

• 8 mini corn tortillas
• One chicken breast (I used leftover grilled chicken)
• canned red kidney beans - 1 cup
• 1 small red onion
• 2 garlic clove
• 1 teaspoon taco spice mix
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 avocados
• Shredded cheese
• 3 tablespoons oil
• 1 ripe mango (not over ripe)
• 1/2 of a small red onion
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• Finely chopped cilantro leaves

👨‍🍳 Instructions

1. 1Preheat the oven to 400 F
2. 2Brush the corn tortillas with little oil and layer it on the cookie sheet. Sprinkle little salt and bake for 6 minutes. Then flip the tortillas and bake for 6 more minutes.
3. 3Once done, layer it on the wired rack to cool it completely.
4. 4Chop the grilled breast chicken into bite size. Drain the canned beans in a colander and give it a wash.
5. 5Place a cast iron pan or any heavy bottom pan in medium heat. Pour the 1 tablespoon oil along with the sliced garlic. Let it sizzle for few seconds, then drop the beans on the hot pan. Don’t stir it immediately. Layer it and let it sizzle for 1 minute. Then sprinkle the salt and give a toss. Then add the taco spice mix, and the chicken. Toss it around and cook for 2 minutes. Check for salt and add any if needed. Keep aside once done.
6. 6To prepare the mango salsa, add chopped mango with finely chopped onion, cilantro, salt and lemon juice.
7. 7To serve the Chicken Tostadas, spread little sour cream on the baked crispy tortillas, spoon little bit of the chicken and beans. Top that with mango salsa, bit more sour cream, slices of avocado and then some cheese.
8. 8Enjoy right away!