Entertaining

Smoky Chicken Tostadas with Avocado Crema

  • Serves: 6
  • Preparation: 20 minutes
  • Cooking: 30 minutes
  •       

Ingredients

12 corn tortillas
Olive oil, for brushing and drizzling
Ground chipotle or smoked paprika, for seasoning
6 chicken thigh fillets
Sliced Hass avocado, to serve
Crumbled feta, coriander sprigs and lime wedges, to serve
Corn Salsa
2 corn cobs
¼ cup olive oil, plus extra for drizzling
½ Spanish onion, diced
½ long red chilli, thinly sliced
1 lime, juiced
1 garlic clove, crushed
Avocado Crema
2 Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
½ cup sour cream
2 tbsp extra-virgin olive oil
1 lime, juiced
1 garlic clove

Method

1

Preheat oven to 200C. Brush tortillas on both sides with olive oil, place in a single layer on a baking tray lined with baking paper, season to taste with chipotle, sea salt and pepper. Bake, turning occasionally, for 10-12 minutes until golden and crisp. Set aside.

2

Preheat a chargrill or barbecue to medium-high heat. To make the corn salsa, drizzle corn cobs with a little oil and char-grill, turning occasionally, for 6-8 minutes until tender and lightly charred in places. Cool slightly, then slice the kernels from the cob and combine in a bowl with remaining ingredients. Season to taste and set aside.

3

To make the avocado crema, process ingredients in a food processor until silky smooth, season to taste.

4

Season chicken generously all over with chipotle, sea salt and freshly ground black pepper and drizzle lightly with oil. Char-grill for 1-2 minutes until the chicken moves easily from the grill, then turn occasionally for 5-6 minutes until cooked through. Transfer to a plate, rest for 5 minutes then thickly slice.

5

To serve, spread tostadas generously with avocado crema, top with sliced chicken then spoon over salsa and top with Hass avocado slices. Scatter with crumbled feta and coriander sprigs and serve with lime wedges for squeezing.

Ingredients

 12 corn tortillas
 Olive oil, for brushing and drizzling
 Ground chipotle or smoked paprika, for seasoning
 6 chicken thigh fillets
 Sliced Hass avocado, to serve
 Crumbled feta, coriander sprigs and lime wedges, to serve
Corn Salsa
 2 corn cobs
 ¼ cup olive oil, plus extra for drizzling
 ½ Spanish onion, diced
 ½ long red chilli, thinly sliced
 1 lime, juiced
 1 garlic clove, crushed
Avocado Crema
 2 Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
 ½ cup sour cream
 2 tbsp extra-virgin olive oil
 1 lime, juiced
 1 garlic clove

Directions

1

Preheat oven to 200C. Brush tortillas on both sides with olive oil, place in a single layer on a baking tray lined with baking paper, season to taste with chipotle, sea salt and pepper. Bake, turning occasionally, for 10-12 minutes until golden and crisp. Set aside.

2

Preheat a chargrill or barbecue to medium-high heat. To make the corn salsa, drizzle corn cobs with a little oil and char-grill, turning occasionally, for 6-8 minutes until tender and lightly charred in places. Cool slightly, then slice the kernels from the cob and combine in a bowl with remaining ingredients. Season to taste and set aside.

3

To make the avocado crema, process ingredients in a food processor until silky smooth, season to taste.

4

Season chicken generously all over with chipotle, sea salt and freshly ground black pepper and drizzle lightly with oil. Char-grill for 1-2 minutes until the chicken moves easily from the grill, then turn occasionally for 5-6 minutes until cooked through. Transfer to a plate, rest for 5 minutes then thickly slice.

5

To serve, spread tostadas generously with avocado crema, top with sliced chicken then spoon over salsa and top with Hass avocado slices. Scatter with crumbled feta and coriander sprigs and serve with lime wedges for squeezing.

Smoky Chicken Tostadas with Avocado Crema

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