August 18, 2022

Chicken Tostadas with Tomatillo-Avocado Salsa

Happy Taco Tuesday! Question…what do tacos and boobs have in common? Even the flat ones are terrific!
Chicken Tostadas with Tomatillo-Avocado Salsa
Corn tortillas, fried
1 cup refried beans, warmed (That’s the glue)
Dark and white meat from a rotisserie chicken
2 cups finely shredded lettuce
1 medium red onion, thinly sliced into half moons
8 radishes, thinly sliced
1 cup crumbled queso fresco or mild feta cheese
Mexican sour cream or regular sour cream, for drizzling
Fresh cilantro, for garnish
Lime wedges, for squeezing
Fresh Tomatillo-Avocado Salsa:
8 ounces tomatillos, husked, rinsed and coarsely chopped
1 avocado, halved, pitted and flesh scooped out
1/2 cup packed fresh cilantro leaves
1 serrano chile, seeds and membrane removed
Juice from half of a lime
Kosher salt and ground pepper, to taste
Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, garnish with cilantro and serve with lime wedges.
Fresh Tomatillo-Avocado Salsa:
Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
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