Ta-da tostadas

Wednesday, 10 September 2014

Quick, easy, (reasonably) healthy and delicious. Usually my main criteria when deciding to try a new recipe. 

If it involves olives and avocado, then it's a total no-brainer. 

Tostadas are a new phenomenon-menom for me. But I'm a huge fan of mexican / tex-mex… call it what you will. So I was excited to try these.

I stumbled across various versions of this recipe and decided to cobble them all together to make my perfect tostada. These were super easy and very tasty. Love at first bite. Enjoy!


Corn tortillas
Oil of your choice for frying (I used coconut oil)
Grated cheese of your choice (I used cheddar)
Ready cooked and sliced chicken breast
Ground cumin
Ground chilli powder
Sliced spring onions
Baby spinach leaves
Cherry or plum tomatoes
Sliced black olives


Heat a small amount of oil in a heavy bottom frying pan. Fry the tortillas for about a minute per side, then transfer to a paper towel lined plate.

When you've finished frying all the tortillas (I used two per person), put your cooked, sliced chicken in the same pan and just briefly stir fry it to warm through, adding your cumin and chilli powder to taste.

Top each tortilla with some grated cheese and place under the grill to melt.

Once the cheese has melted, take the tortillas out and start adding your toppings. I tore up the spinach leaves and added these first, followed by the warm chicken. Then I just went to town and chucked everything on! Spring onions, diced plum tomatoes, olives, sweetcorn, avocado and salsa. Yum.

The beauty of these is that you can just add more or less of whatever you fancy. 

Be warned; there's no way to eat these without making a mess! Perhaps not one for a first date.

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