Surprise! Another Mexican-inspired dish! In case you’re tired of delicious Crockpot Pork Carnitas or Roasted Sweet Potato and Black Bean Burritos or Beef Taquitos and Cuban Black Beans, here’s a new dish to add to your repertoire. I was inspired by the contents of my weekly produce basket, and set out to make a dish with two beautiful avocados, an enormous red onion and a bright shiny green zucchini. I know what you’re thinking – corn isn’t exactly in season right now – but zucchini and red onions were just begging for some corn. Luckily, I have some local non-GMO frozen corn in my freezer, so I thawed a cup in some hot water and added it to the mixed chopped veggies. And you could certainly mix up the veggie combo in this recipe. Not a fan of zucchini? How about halved cherry tomatoes? Get creative and inspired by the veggies in your produce drawer.
- 1 T coconut oil
- 1 1/4 t ground cumin
- 1/2 t chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- dash of cayenne pepper
- 1lbs boneless skinless chicken breasts, cut into 3/4 inch strips
- 1/2 large red onion, chopped (or 1 small)
- 1 cup non-GMO corn kernels (I buy frozen and thaw in hot water before using)
- 1 medium zucchini, chopped (about 1.5 C)
- 4 tablespoons fresh cilantro, chopped
- 8 corn tortillas (I use Food for Life brand)
- 2 cups Monterey Jack or sharp cheddar cheese, shredded
- 2 avocados, pitted and sliced
- sour cream & salsa (optional)
Preheat your broiler.
In a large bowl, mix the cumin, chili powder, cayenne, salt and black pepper. Add the chicken strips and toss to coat all sides evenly (note that I didn’t cut my chicken strips thin enough – I fixed this by cutting them once they’d finished cooking, but I definitely recommend 3/4-inch-wide strips).
Heat the coconut oil in a large sauté pan over medium-high heat. Add the seasoned chicken to the pan and sauté for 4 minutes, flipping the chicken halfway through.
Add the onion, corn, and zucchini to the pan with the chicken and sauté for 4-5 more minutes or until the vegetables have softened and the chicken is cooked through.
Spray a baking sheet using an olive oil mister (or you can use coconut oil) and place 4-6 tortillas on the sheet, depending on the size of your pan. You want to make sure to lay them out in a single layer so they heat evenly. Put the pan under the broiler for about 2 minutes.
Remove the pan from the oven and scoop 1/8 of the mixture onto each tortilla. Top each one with 1/4 cup of the shredded cheese and put back under the broiler for 4 minutes or until the cheese is melted and bubbly and the tortillas start to brown on the edges.
Repeat the process with the remaining tortillas.
Top each tortillas with 1/8 of the avocado slices and 1/2 T of cilantro. You can also serve sour cream or salsa or a little hot sauce if you like your Mexican a little spicier.
These tostadas are best when eaten immediately, but you can also re-heat them in the oven or I prefer to warm them in my toaster oven.