Chicken And Avocado Tostadas Food

CHICKEN AVOCADO TOSTADAS

Chicken Avocado Tostadas image

I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."

Provided by LETMEDELETE

Categories Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 tostadas (the Mexican bagged brands like Guerrero are better than the boxed national brands)
1/2 cup refried beans or 1/2 cup refried black beans
1 medium cooked chicken breast, chopped
1 -1 1/2 teaspoon honey
1/3 cup avocado, chopped
black pepper, to taste
red pepper flakes, to taste

Steps:

Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
Spread refried beans onto shells, then top with the chicken and avocado.

Nutrition Facts : Calories 412.5, Fat 16.5, SaturatedFat 3.8, Cholesterol 92.4, Sodium 450.1, Carbohydrate 29.5, Fiber 10, Sugar 6.3, Protein 37.1

MINI CHICKEN AND MANGO TOSTADAS

Mini Chicken and Mango Tostadas image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cups shredded cooked chicken
1 mango, peeled, pitted, and diced (about 1 cup)
2 tablespoons minced red onion
1/2 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro
Juice of 2 limes
2 tablespoons olive oil
Kosher salt
2 ripe avocados, halved, pitted, and peeled
24 large corn tortilla chips, for serving

Steps:

1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

PULLED CHICKEN TOSTADAS

Pulled Chicken Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 slices bacon, chopped
2 onions, thinly sliced
One 14-ounce can diced or crushed fire-roasted tomatoes
2 cups shredded rotisserie chicken, skin removed (about 10 ounces)
1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can
1/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 cups shredded coleslaw mix
Juice of 1/2 lime
8 corn tostadas
1/2 cup sour cream
1 avocado, chopped

Steps:

Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.

Nutrition Facts : Calories 600, Fat 44 grams, SaturatedFat 15 grams, Cholesterol 88 milligrams, Sodium 1068 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 22 grams, Sugar 11 grams

CHICKEN AND BLACK BEAN TOSTADAS

Chicken and Black Bean Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
Kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
Freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces

Steps:

Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
Top each tortilla with beans, chicken, cabbage salad and sour cream.