Avocado and Chicken Tostadas

Growing up Avocados were always in our home. I remember eating them over a chicken and rice dinner, sprinkled over soup, with beans and tortillas, or just by themselves with a little dash of lemon juice and salt on top (Audrey's favorite way of devouring them). We could always find them at Latin markets along with all our other Latino food staples like platanos, tortillas, and queso fresco. 

When it was time for me to have a kitchen of my own... I think I inherited the need for them.

These day's you can usually find traces of avocado on little cheeks in our home... one of Audrey's favorite foods.  Thanks to Avocados from Mexico we can now find them at any local supermarket. Avocados from Mexico are always available...  aguacates bloom in Mexico naturally year round, so we can enjoy rich and creamy avocados anytime of the year... specially during the summer when avocados make any salad or dish extra yummy and a guacamole makes any gathering extra special. 

And of coarse the yummy bean, avocado and tortilla dish that Jeremiah and Audrey have inherited a love for. Seeing a pot of beans cooking at grandmas house always makes them happy. 


Another dish that makes them happy are tostadas.


Tostadas are the perfect summer dish. Whether eating them for dinner, on a picnic or outside with friends. Maybe it's because you can eat them with your hands or maybe all the fun toppings...

I have a tostada recipe to share with you... Avocado and Chicken Tostadas, a perfect combination of crispy, creamy and yummy. A recipe that is super easy to make and can be enjoyed any day of the week. Buying store bought rotisserie chicken and salsa verde make it a lot easier but you can also make these at home. Play with the ingredients to you and your family's liking...in my case (for Audrey) separating a bit of the mixture before adding tomato.

Avocado and Chicken Tostadas

Ingredients:

8 tortillas
oil for frying 
salt
1 avocado mashed
2 cups shredded rotisserie chicken
1 cup shredded red cabbage
1/2 cup diced onion
1/2 cup diced tomato
juice of 1 lime
2 tablespoons olive oil
salt and pepper to taste
1/2 cup salsa verde (I use store bought but homemade is extra yummy)
1/2 cup queso fresco

Directions:

Add enough oil (enough to cover tortilla) to a deep frying pan. Cook tortillas one at a time until golden brown and crispy. Remove from pan,place on paper towel lined dish and sprinkle with salt.

Mix chicken,red cabbage,onion,tomato,lime,olive oil, salt and pepper. 

Spread mashed avocado over tostadas,then add chicken mixture. Add salsa verde to your liking and sprinkle with queso fresco. 

Enjoy!





Make sure to visit Avocados from Mexico fan site for more avocado recipes.



*This is part of a sponsored campaign with Avocados from Mexico and Latina Bloggers Connect. All thoughts and the recipe are my own.