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Mini Mexican chicken tostadas

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Nothing can beat mini Mexican chicken tostadas. Especially when they are full of flavour and mini!

  • Makes36
  • Cook time15 minutes
  • Prep time20 minutes, + standing time
Mini Mexican chicken tostadas

Ingredients

  • 5 wholegrain tortillas
  • 5 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
  • 1 tbs Coles Mexican Seasoning
  • 2 ripe avocados, stoned, peeled, mashed
  • 1 tbs lime juice
  • 1 long red chilli, seeded, finely chopped
  • ¼ cup finely chopped coriander
  • 200g Perino tomatoes, thinly sliced
  • 1 tbs finely chopped drained jalapeños
  • 36 coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Use a 5cm round pastry cutter to cut discs from the tortillas. Place on a baking tray and lightly spray with olive oil spray. Bake for 4-6 mins or until light golden. Set aside until firm.

  2. Step 2

    Combine the chicken and Mexican seasoning in a medium bowl. Heat a large non-stick frying pan over medium heat. Add chicken and cook, stirring occasionally, for 6-8 mins or until golden brown and cooked through.

  3. Step 3

    Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl. Season. Combine the tomato and jalapeño in a small bowl.

  4. Step 4

    Place tortilla discs on a serving platter. Top each with a dollop of avocado and tomato salsa and a piece of chicken. Top each tostada with a coriander leaf. Serve immediately.

    Mini Mexican chicken tostadas

    Mini Mexican chicken tostadas
    • Makes36
    • Cook time15 minutes
    • Prep time20 minutes, + standing time
    Ingredients
    • 5 wholegrain tortillas
    • 5 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
    • 1 tbs Coles Mexican Seasoning
    • 2 ripe avocados, stoned, peeled, mashed
    • 1 tbs lime juice
    • 1 long red chilli, seeded, finely chopped
    • ¼ cup finely chopped coriander
    • 200g Perino tomatoes, thinly sliced
    • 1 tbs finely chopped drained jalapeños
    • 36 coriander leaves
      Description

      Nothing can beat mini Mexican chicken tostadas. Especially when they are full of flavour and mini!

      Method

      1. Step 1

        Preheat oven to 180°C. Use a 5cm round pastry cutter to cut discs from the tortillas. Place on a baking tray and lightly spray with olive oil spray. Bake for 4-6 mins or until light golden. Set aside until firm.

      2. Step 2

        Combine the chicken and Mexican seasoning in a medium bowl. Heat a large non-stick frying pan over medium heat. Add chicken and cook, stirring occasionally, for 6-8 mins or until golden brown and cooked through.

      3. Step 3

        Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl. Season. Combine the tomato and jalapeño in a small bowl.

      4. Step 4

        Place tortilla discs on a serving platter. Top each with a dollop of avocado and tomato salsa and a piece of chicken. Top each tostada with a coriander leaf. Serve immediately.