Chili Chicken Tostadas with Radishes, Avocado, and Jalapeno Recipe

Name: Chili Chicken Tostadas with Radishes, Avocado, and Jalapeno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 corn tortillas; 2 tsp. canola oil; 2 tbsp. olive oil; 1 tbsp. fresh lime juice; 1 tsp. hot paprika; 1/2 tsp. ground cumin; 1/2 tsp. chili powder; kosher salt; 3 1/2 c. shredded rotisserie chicken; Sliced jalapeno; Sliced radishes; Sliced avocado

Servings: persons

8 corn tortillas
2 tsp. canola oil
2 tbsp. olive oil
1 tbsp. fresh lime juice
1 tsp. hot paprika
1/2 tsp. ground cumin
1/2 tsp. chili powder
kosher salt
3 1/2 c. shredded rotisserie chicken
Sliced jalapeno
Sliced radishes
Sliced avocado

1
Heat oven 425 degrees F. Brush the tortillas with canola oil.
2
Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
3
Transfer to a paper towellined wire rack to cool and harden.
4
Meanwhile, in a medium bowl, whisk together the olive oil and lime juice.
5
Stir in the paprika, cumin, chili powder, and 1/4 teaspoon salt.
6
Add the chicken and toss to combine.
7
Top the tostadas with the chili chicken and sliced radishes, jalapeno, and avocado, if desired.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 corn tortillas, 2 tsp. canola oil, 2 tbsp. olive oil, 1 tbsp. fresh lime juice, and more.

Yes, Chili Chicken Tostadas with Radishes, Avocado, and Jalapeno falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Chicken Tostadas with Radishes, Avocado, and Jalapeno

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