Happy humpday loves!!! Although Taco Tuesday is gone, these chicken tostadas are great any day of the week! Always a quick delicious meal for weekends and don't forget the chips and homemade green salsa. Better get chu' a whole lotta tomatillos and put in work.
In the midst of making chicken tacos, I decided I wanted tostadas instead. Easy switch with these white corn taco shells. Enjoy!!
red cabbage; shredded
2 diced heirloom tomatoes
3 avocados; mashed
1 medium onion; diced
4 organic simply raised chicken breasts
tostada or white corn taco shells
2 garlic cloves; minced
2 limes; quartered
1 lemon; halved
Half avocados, remove seed, spoon out avo in bowl and mash leaving it a bit chunky. Season with salt & pepper. Squeeze half a lemon, mix thoroughly and set in the fridge.
Fill a stock pot with water, just enough to cover fresh, rinsed skinless, boneless chicken breasts. Once the chicken breasts begin to boil, reduce heat to a medium simmer, cover for 20 minutes. Your chicken breasts will be nice and tender.
Once cooked thoroughly, remove from water and let cool til easy to handle. Shred each piece into a separate bowl. Season to taste with cumin, smoked paprika, chili powder, cayenne pepper, onion powder, garlic powder, salt, pepper. Mix together with diced onion, and minced garlic. Set aside.
In skillet, heat 2 tablespoons of grapeseed oil on medium heat. Fry shells on each side til lightly browned. Sit shells on paper towels to drain oil.
Now the fun part! Assemble tostadas starting with the shredded chicken, red cabbage, quac, tomatoes, cilantro leaves, squeeze lime all over and demolish!
Peace & Love