Avocado, Beet and Chicken Tostadas
Beet and Avocado may seem like an unlikely combination in these Mexico-inspired tostadas, but you’ll find that the creamy avocado and delicate beet complement the other ingredients in this dish extremely well. Add these flavours to the bite of red onion and the heat of the jalapeno, and you have a well-balanced dish that can easily be served for lunch or dinner.
Author: Developed for CFC by Nancy Guppy, RD, MHSc
- ½ lb (0.3 kg) boneless, skinless chicken breasts
- 8 corn tostada shells
- 1½ cup (375 ml) beets, peeled, grated
- 2 avocado, medium
- 1 tbsp (15 ml) lime juice
- ½ tsp (2.5 ml) cumin, ground
- 1 jalapeño pepper, minced
- 8 slices red onion, sliced into ¼ inch (.7 cm) thick rings
- 8 sprigs cilantro, for garnish
- Place chicken breast in small pot and cover with cold water. Cover and bring to a boil. Reduce heat to simmer and poach until cooked through – about 20 minutes. Remove chicken from water and cool. Shred meat into strips and set aside. You can use any leftover cooked chicken for this recipe.
- Cut avocado in half and discard pits. Use spoon to remove pulp. Mash avocado with a fork. Mix in the lime juice, ground cumin and finely-diced jalapeño to make a guacamole. This should make about 2 cups (500 ml). Set aside.
- Grate the beets until you have 1½ cups (375 ml) and set aside.
- To assemble, spread 3 generous tablespoons (45 ml) guacamole over each tostada leaving ½ inch (1.25 cm) rim. Top with 2 tbsp (30 ml) each chopped chicken and grated beets. Garnish each tostada with 2 rings of the sliced red onion and a large sprig of cilantro. Enjoy!
Serving size: 320 g Calories: 400 Fat: 22 g Saturated fat: 4 g Carbohydrates: 37 g Sugar: 8 g Sodium: 250 mg Fiber: 11 g Protein: 18 g Cholesterol: 35 mg