Spiced chicken and avocado tostadas
These simple spiced chicken and avocado tostadas are perfect for your next weeknight dinner. With creamy fetta and fresh toppings, you can’t go wrong.
Note: + 10 mins standing time
- 50g Coles Danish Fetta
- 1/2 cup (120g) sour cream
- 1 red onion, thinly sliced
- 2 tbs lime juice
- 1 tsp caster sugar
- 1 tsp salt
- 2 Coles RSPCA Approved Australian Chicken Breast Fillets
- 1 tbs Cajun seasoning
- 2 tbs olive oil
- 8 small flour tortillas
- 2 avocados, stoned, peeled
- 1/2 iceberg lettuce, thinly sliced
- 2 radishes, thinly sliced
- 1/2 cup coriander leaves
Place the fetta and sour cream in a food processor and process until smooth. Combine the onion, lime juice, sugar and salt in a small bowl. Set aside for 10 mins to soften.
Meanwhile, place chicken on a clean work surface. Use a large sharp knife to cut in half horizontally. Toss in a bowl with Cajun seasoning and oil to coat.
Heat a barbecue grill or chargrill on high. Spray the tortillas with olive oil spray. Cook on the grill, in batches, for 1 min each side or until lightly charred. Transfer to a platter.
Reduce heat to medium. Add the chicken and cook for 3 mins each side or until cooked through. Transfer to a plate. Thickly slice.
Drain the onion mixture. Thinly slice 1 avocado. Chop the remaining avocado. Spread the tortillas with fetta mixture and top with lettuce, sliced avocado, radish, chicken and onion. Sprinkle with chopped avocado and coriander.
Serve with Cajun seasoning and lime wedges