Cilantro Lime Chicken Tostada
Crispy tostada shells topped with a kinds of goodies like shredded chicken, kidney beans, cheese and fresh cilantro.
Servings 4 Servings
Ingredients
Ingredients:
- 4 to stada shells
- 2 tablespoons olive oil divided
- 1 medium onion chopped, divided
- 1 15 ounce can kidney beans, drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 2 cups cooked shredded chicken
- 1 handful fresh cilantro
- juice from 1 lime
- 1 cup shredded cheddar cheese
- shredded lettuce
- avocado
- diced tomatoes
- kosher salt and fresh cracked pepper
Instructions
- Warm tostadas according to package directions. Set aside.
- Heat 1 tablespoon of olive oil in a small sauce pan over medium heat. Add half of the diced onion. Cook 3-5 minutes or until softened. Add in beans, chili powder, cumin, cayenne pepper and dried oregano. Cook until beans are warmed through. Remove from heat. Using a potato masher, mash beans. The mixture will be chunky. Season to taste with salt and pepper. Return to low heat and cover while you prepare the chicken.
- Heat remaining tablespoon of olive oil in a skillet over medium heat. Add remaining onion and cook 3-5 minutes or until softened. Add chicken, cilantro and lime juice. Season to taste with salt and pepper. Cook until chicken is warmed through.
- Preheat your oven broiler.
- To assemble the tostada: spread thin layer of bean mixture on top of tostada shell top with cheddar cheese. Cook in the oven until cheese melts, about 3 minutes. Top with chicken mixture, lettuce, avocado and diced tomatoes.
Notes
I served these with corn, chili lime tortilla chips and guacamole. Enjoy!