Chipotle Chicken Tostadas

 

Chipotle Chicken TostadosLast week, we dined at a local restaurant with friends. For my starter, I ordered Oyster Tacos.

$12.

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.

Fried Oyster Tacos

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.

Chipotle Chicken Tostados
Makes 6 small (6 inch) tostados
Ingredients

  • 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

Directions

  1. Toss the jicama and the cucumber with the lime juice and zest and set aside.
  2. 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.
  3. 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.

About Flavour and Savour @flavourandsavour.com

clean-eating recipes from my island home
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