2 tablespoons reduced-fat sour cream
Tostada and Chicken
1 tablespoon of taco seasoning
Combine sour cream, chicken broth, lemon juice, canola oil, red pepper flakes, salt and avocado in a blender. Blend until smooth.
Add a little oil to another skillet and add chicken. Add in jalapeno and garlic. Cook 5 minutes.
Heat up a skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Continue with rest of tortillas adding oil as needed.
Place a cooked tortilla on a plate, top with chicken, shredded lettuce, avocado cream and queso fresco.
Recipe modified from Cooking Light.