In the fresh meat case
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Prep Time: 15 min
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Cook Time: 15 min
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Serves 4
In the fresh meat case
Ingredients
4 corn tostada shells
1 avocado, seeded, peeled and diced
1 medium tomato, seeded and diced
0.25 cup diced red onion
1 tsp. minced garlic
0.25 cup rough-chopped cilantro
1 tsp. salt
Juice of 1 lime
In a medium mixing bowl, add avocado, tomato, onion, garlic, cilantro, salt, and half of the lime juice. Mix to combine and set aside.
Add the chicken and ¼ cup of water to a saute pan over medium-high heat. Cook for 4-5 minutes or until most of the water has evaporated and the chicken is heated through. Pour remaining lime juice over chicken and toss to coat.
Warm tostadas according to manufacturer’s instructions. Top shells with chicken, and spoon the avocado salsa over, as desired.
CHICKEN TOSTADAS WITH AVOCADO SALSA
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