Chicken Tostadas and Avocado Salsa

Health score
38%
Chicken Tostadas and Avocado Salsa
45 min.
4
520kcal

Suggestions


Are you ready to elevate your appetizer game with a vibrant and delicious dish? Look no further than these Chicken Tostadas topped with a refreshing Avocado Salsa! Perfect for gatherings, family dinners, or a satisfying snack, this recipe combines the savory flavors of shredded rotisserie chicken with the creamy goodness of avocado and the zesty kick of lime.

In just 45 minutes, you can whip up a meal that serves four, making it an ideal choice for both small and larger groups. The crispy flour tortillas serve as the perfect base, providing a delightful crunch that contrasts beautifully with the tender chicken and hearty black beans. Each bite is a harmonious blend of textures and flavors, enhanced by the fresh cilantro and crumbled queso fresco that add a touch of authenticity.

Not only is this dish a feast for the taste buds, but it also boasts a balanced nutritional profile, with a caloric breakdown that includes a healthy dose of protein, fats, and carbohydrates. Whether you’re serving it as an antipasti, starter, or snack, these Chicken Tostadas with Avocado Salsa are sure to impress your guests and leave them craving more. So grab your ingredients and let’s get cooking!

Ingredients

  •  avocado diced peeled
  • 15 ounce black beans rinsed drained canned
  • 0.5 teaspoon pepper black freshly ground
  • cups chicken breast shredded boneless
  • 6-inch flour tortilla ()
  • tablespoon cilantro leaves fresh chopped
  • 0.5 teaspoon ground cumin 
  • 0.3 teaspoon kosher salt 
  • cups curly leaf lettuce shredded green
  • tablespoons juice of lime fresh
  • tablespoon olive oil extra virgin extra-virgin divided
  • 1.5 tablespoons olive oil extra virgin extra-virgin
  • 0.5 cup onion white
  • 0.3 cup queso fresco crumbled
  • cup tomatoes 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk.
  2. Add tomato, onion, cilantro, and avocado; toss gently to coat.
  3. Heat a large cast-iron or nonstick skillet over medium heat.
  4. Add 3/4 teaspoon oil to pan; swirl to coat.
  5. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.
  6. Place 1 tortilla on each of 4 plates.
  7. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.

Nutrition Facts

Calories520kcal
Protein23.46%
Fat39.13%
Carbs37.41%

Properties

Glycemic Index
59.5
Glycemic Load
10.67
Inflammation Score
-9
Nutrition Score
30.343478270199%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.25mg
Hesperetin
1.01mg
Naringenin
0.3mg
Apigenin
0.03mg
Luteolin
0.06mg
Isorhamnetin
1mg
Kaempferol
0.17mg
Myricetin
0.07mg
Quercetin
5.14mg

Nutrients percent of daily need

Calories:519.98kcal
26%
Fat:23.06g
35.48%
Saturated Fat:4.74g
29.63%
Carbohydrates:49.59g
16.53%
Net Carbohydrates:34.77g
12.64%
Sugar:3.79g
4.21%
Cholesterol:53.26mg
17.75%
Sodium:523.61mg
22.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.1g
62.2%
Folate:248.32µg
62.08%
Fiber:14.82g
59.3%
Vitamin B3:10.91mg
54.53%
Selenium:33.88µg
48.41%
Phosphorus:446.85mg
44.68%
Vitamin B6:0.86mg
43.2%
Manganese:0.86mg
43.01%
Vitamin K:44.71µg
42.58%
Vitamin A:1824.21IU
36.48%
Vitamin B1:0.54mg
35.7%
Potassium:1119.95mg
32%
Magnesium:127.63mg
31.91%
Iron:4.44mg
24.67%
Vitamin B5:2.2mg
22%
Vitamin C:17.59mg
21.32%
Copper:0.42mg
20.77%
Vitamin B2:0.33mg
19.46%
Vitamin E:2.75mg
18.36%
Zinc:2.46mg
16.38%
Calcium:145.5mg
14.55%
Vitamin B12:0.28µg
4.64%
Vitamin D:0.28µg
1.87%
Source:My Recipes