Avocado Tostadas with Grilled Chicken

Name: Avocado Tostadas with Grilled Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 pieces Chicken Breast (6 chicken breasts boneless and skinless (24 oz total- about 4 oz each)); 1 tbsp Avocado Oil (1 tbsp avocado oil or olive oil); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 1 ½ tbsp Fajita Seasoning (1½ tbsp fajita seasoning or your favorite store-bought blend); 6 pieces Corn Tortilla (6 corn tortillas *you can also use store-bought tostadas for a short-cut); 0 pieces Olive Oil Cooking Spray (olive oil spray or avocado oil spray); 2 pieces Avocado (2 avocados); 0 pieces Sea Salt (coarse salt to taste); 2 cup Romaine Lettuce (2 cups romaine lettuce finely chopped); 2 pieces Roma Tomato (2 Roma tomatoes seeded and chopped); 4 oz Queso Fresco (4 oz crumbled queso fresco cheese or shredded Mexican blend cheese); 0 pieces Cilantro (Optional garnishes: fresh cilantro, sour cream, salsa, and hot sauce) — optional

Avocado Tostadas with Grilled Chicken - Main Course (Mexican)

30 minMexican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast6 pieces · 6 chicken breasts boneless and skinless (24 oz total- about 4 oz each)
Avocado Oil1 tbsp · 1 tbsp avocado oil or olive oil
Lime Juice1 tbsp · 1 tbsp fresh lime juice
Fajita Seasoning1 ½ tbsp · 1½ tbsp fajita seasoning or your favorite store-bought blend
Corn Tortilla6 pieces · 6 corn tortillas *you can also use store-bought tostadas for a short-cut
Olive Oil Cooking Spray0 pieces · olive oil spray or avocado oil spray
Avocado2 pieces · 2 avocados
Sea Salt0 pieces · coarse salt to taste
Romaine Lettuce2 cup · 2 cups romaine lettuce finely chopped
Roma Tomato2 pieces · 2 Roma tomatoes seeded and chopped
Queso Fresco4 oz · 4 oz crumbled queso fresco cheese or shredded Mexican blend cheese
Cilantro0 pieces · Optional garnishes: fresh cilantro, sour cream, salsa, and hot sauce · optional

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Steps

1Preheat the oven to 400 degrees F.
2In a small bowl, whisk together the avocado oil, lime juice, and fajita seasoning. Brush on both sides of the chicken breasts and place them in the refrigerator to marinate while you bake the tortillas.
3Place the tortillas on a wire rack over a baking sheet and spray both sides generously with the avocado oil spray. Bake for 10-12 minutes until lightly golden (watch carefully so they don't overbake). Set the tostadas aside to cool completely.
4Grill the chicken breasts over medium heat until an internal temp of 165 degrees is reached, flipping once halfway through. For the small 4 oz breasts, this takes about 9-10 minutes. Allow the meat to rest for 5 minutes while you assemble the tostadas.
5Mash the avocado in a small bowl with a fork and divide between the 6 tostadas. Spread to cover the top and sprinkle with coarse salt.
6Top with chopped lettuce, tomato, chicken, and queso fresco. I use one sliced chicken breast per tostada.
7Garnish with your favorite toppings and enjoy immediately.