Ingredients
| Yellow corn tortillas |
3
|
| Avocado spray | |
| Chicken breast (shredded) |
1
|
| Packet of taco seasoning |
1/2
|
| Chicken stock |
1/2 cup
|
| Garlic powder |
a pinch
|
| Tomato chunks |
2 tbsp
|
| Chicken bouillon |
1 tbsp
|
| Yellow onion, chopped |
1
|
| Cilantro |
handful
|
| Fresh eggs |
for topping
|
| Shredded lettuce |
for topping
|
| Queso fresco |
for topping
|
| Salsa |
for topping
|
Directions
- BOIL the chicken breast in some water with chicken bouillon, onion, and cilantro. SAVE some of the water the chicken cooked in for a later step. This is optional, as you may also use an already-cooked rotisserie chicken instead.
- In a small baking sheet, PLACE yellow tortillas coated with avocado spray. COOK in the oven at 400 degrees for 3-5 mins on each side until they are crispy and golden.
- Once chicken is shredded, ADD it to a pan on medium heat with taco seasoning, chicken stock, tomato chunks, and garlic powder. ALLOW it to simmer for 5-7 min on low heat.
- Now it’s time to add the final touch by making a fried egg. COOK the eggs on low heat with avocado oil.
- ASSEMBLE your chicken tostadas as you like and ENJOY!