I was a little surprised to discover that half a breaded oyster (yes, you read that correctly) topped each taco. Half. Underneath was a little jicama and lettuce slaw, some avocado, and it was served with some cilantro lime aioli.
I went home, knowing that I could improve upon that dish, for a whole lot less than $12. Still looking for new ideas for gluten-free meals, I bought some corn tortillas and some locally made chipotle mayonnaise and headed home to use what I had in the frig. Here is what I came up with. Success.
Makes 6 small (6 inch) tostados
- 6 soft corn tortillas
- 1 cup grated cheese (Monterey Jack with Jalapeno or Habanero is good.)
- 1/2 cup julienned or matchstick-sliced jicama
- 1/2 cucumber, peeled, seeded and sliced into matchsticks
- juice and zest of half a lime
- 1 red pepper, thinly sliced
- 1 avocado, sliced
- 1 boneless chicken breast, roasted or barbecued and sliced (or white fish)
- about 1/3 cup chipotle mayonnaise
- 2 Tbsp. fresh cilantro leaves
- Toss the jicama and the cucumber with the lime juice and zest and set aside.
- Lay the tortillas on a baking sheet. Top with grated cheese and broil in the oven until cheese is melted and starting to bubble. Remove from oven.
- Assemble with the cucumber-jicama slaw on top of the cheese, then the red pepper, the avocado, the chicken, and drizzle about 1 Tbsp of the chipotle mayonnaise over each. Sprinkle with cilantro and serve immediately.
And think of how much money you saved by eating at home.