Chicken Tostada


Avocado Cream

2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, low-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado

Tostada and Chicken

1 tablespoon of taco seasoning
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, smashed
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/4 cup crumbled queso fresco


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.