Sergio Perera

Crispy Chicken Tostadas

Sergio Perera
PREP 10 MIN
COOK  10 MIN

EF

GF

NS

NF

Number of servings
2
Ingredients

2 corn tortillas, small (25g ea) (or wheat)

120g pre-cooked chicken breast thinly sliced

1 spray olive oil

1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste

salt & pepper, to taste

14 tin of kidney beans (400g tin) drained & rinsed (freeze remainder)

14 red onion finely chopped

12 medium tomato diced small

2 tbs frozen corn kernels defrosted

1 lime juiced, plus extra to serve

2 tbs cheddar cheese finely crumbled

14 avocado (medium, 240g) diced small

2 sprigs of fresh coriander leaves picked

20g sliced pickled jalapeño chillis thinly sliced (optional)

2 tbs Greek yogurt (or dairy-free alternative)

Methodbased on 2 servings
1

Preheat oven to 175°C/fan 150°C/gas 3 and line a baking tray with baking paper.

2

Arrange tortillas on tray and bake for 10 minutes, turning halfway through, to crisp up. (Note, they will crisp up more once out of the oven.)

3

At the same time, spray chicken with oil and toss with spice mix and salt and pepper. Place on the tray with tortillas for the last 3-5 minutes of cooking to warm slightly and activate the spices.

4

Toss beans, onion, tomato, corn and lime juice in a small bowl and season with salt and pepper to taste.

5

Divide bean mix and sliced chicken between tortillas.

6

Top with cheese, avocado, extra lime juice, coriander, jalapenos (if using) and drizzle over yogurt to serve.

Nutritional Informationper serving

Energy (kJ)

1390 kJ / 332 cals

Protein

26.6 g

Fat

12.3 g

Sat. Fat

4.7 g

Carbs

24.1 g

Sugar

4.8 g

Fiber

7.3 g

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