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Scott Smith
Chef
00:30
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Tostada
2
2 tablespoons
Taco seasoning
2 teaspoons
Olive oil
2 cups
Chicken stock
1 cup
Lettuce, for garnish
4
Tostada shells
1 cup
Pico
Avocado
3 tablespoons
Cilantro leaves
1
Lime, quartered
- Season the chicken with the taco seasoning and saute the chicken breast in the olive oil until well browned on both sides.
- Add the chicken stock and cover, reduce heat for 15 minutes or until the chicken is tender enough to shred.
- Place a small portion of lettuce on the plate for a base to set the tostada shell on.
- Add a quarter of the shredded chicken, the pico, and place a few slices of avocado on top.
- Sprinkle with fresh cilantro and a squeeze of fresh lime juice.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 2
Prep
00:30
Cook
00:30 Total Time
Ingredients
Directions
Chicken Tostada
2
2 tablespoons
Taco seasoning
2 teaspoons
Olive oil
2 cups
Chicken stock
1 cup
Lettuce, for garnish
4
Tostada shells
1 cup
Pico
Avocado
3 tablespoons
Cilantro leaves
1
Lime, quartered
- Season the chicken with the taco seasoning and saute the chicken breast in the olive oil until well browned on both sides.
- Add the chicken stock and cover, reduce heat for 15 minutes or until the chicken is tender enough to shred.
- Place a small portion of lettuce on the plate for a base to set the tostada shell on.
- Add a quarter of the shredded chicken, the pico, and place a few slices of avocado on top.
- Sprinkle with fresh cilantro and a squeeze of fresh lime juice.
