This is an easy mid-week meal that your kids are sure to love. You can use leftover cooked chicken if you have some on hand or if in a bind you can buy a rotisserie chicken from your local supermarket. This is a gluten-free dish and if you are following a dairy-free diet, simply omit the cheese.
8 tostadas (crispy whole corn tortillas)
12 oz. cooked shredded chicken
1 white onion chopped
1 red bell pepper (julienned)
2 tbsp. olive oil
1 ripe avocado (peeled, pitted and sliced into wedges)
1 cup thinly sliced romaine lettuce
1 tomato (diced)
¼ cup of cilantro finely chopped
½ cup shredded mozzarella cheese
1 lime (cut into wedges)
Heat a skillet over medium heat. Add 2 tbsp. of olive oil and sautee the onion and red pepper until lightly browned. Add chicken to skillet to heat through.
Spread tostadas with chicken, pepper and onion mixture. Top with romaine lettuce, tomatoes, avocado and mozzarella cheese. Add salsa, cilantro and juice of a lime wedge for added flavour. Enjoy!