Shopping Cart

Your cart is currently empty.



How To Prepare Mini Mexican Chicken Tostadas ?


Preparation time: 20 mins

Cooking time: 15 mins

Serving: 36


  • 5 wholegrain tortillas
  • 5 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
  • 1 tablespoon Coles Mexican Seasoning
  • 2 ripe avocados, stoned, peeled, mashed
  • 1 tablespoon lime juice
  • 1 long red chilli, seeded, finely chopped
  • 1/4 cup finely chopped coriander
  • 200g Perino tomatoes, thinly sliced
  • 1 tablespoon finely chopped drained jalapeños
  • 36 coriander leaves


  1. Preheat oven to 180C. Use a 5cm round pastry cutter to cut discs from the tortillas. Place on a baking tray and lightly spray with olive oil spray. Bake for 4-6 mins or until light golden. Set aside until firm.
  2. Combine the chicken and Mexican seasoning in a medium bowl. Heat a large non-stick frying pan over medium heat. Add chicken and cook, stirring occasionally, for 6-8 mins or until golden brown and cooked through.
  3. Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl. Season. Combine the tomato and jalapeño in a small bowl
  4. Place tortilla discs on a serving platter. Top each with a dollop of avocado and tomato salsa and a piece of chicken. Top each tostada with a coriander leaf. Serve immediately.

Posted by Coba Grills and we thank for this delicious recipe and the recipe link is