Crispy tostadas loaded with a zesty black bean and jalapeno mixture, tender shredded chicken, and a cool, creamy avocado crema.

Servings: 4 servings (approx. 2 tostadas per person)
Prep Time: 25 minutes
Cook Time: 10 minutes

Ingredients

• 8 (or 8 pre-made tostada shells) Corn Tortillas
• 2 tablespoons (for frying tortillas, if not using pre-made tostadas) Oil
• 300 grams Shredded Cooked Chicken or Turkey
• 1 x 425 grams can (drained and rinsed) Canned Black Beans
• 2 (deseeded and roughly chopped) Tomatoes
• 1 teaspoon Maldon Salt
• 75 grams (roughly chopped) Pickled Red Jalapeno Peppers
• 1 tablespoon Fresh Lime Juice
• 1 Ripe Avocado
• 60 millilitres Sour Cream
• 1 tablespoon Fresh Lime Juice (for crema)
• ½ (peeled, optional) Garlic Clove
• ½ teaspoon Maldon Salt (for crema)
• Pinch Black Pepper (for crema)
• 1 (finely shredded, for garnish) Spring Onions
• Small handful (finely chopped, for garnish) Fresh Coriander

Instructions

1. Prepare the avocado crema: In a small blender or with an immersion blender, combine the ripe avocado, 60ml sour cream, 1 tablespoon fresh lime juice, garlic (if using), ½ teaspoon Maldon salt, and a pinch of black pepper. Blend until smooth. Set aside.
2. Make the black bean & chicken mixture: In a medium bowl, combine the shredded cooked chicken, drained and rinsed black beans, deseeded and roughly chopped tomatoes, 1 teaspoon Maldon salt, roughly chopped pickled red jalapeno peppers, and 1 tablespoon fresh lime juice. Mix well.
3. Prepare tostada shells (if not using pre-made): Heat 2 tablespoons of oil in a large skillet over medium-high heat. Fry corn tortillas one at a time for about 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Assemble tostadas: Spread a generous layer of the black bean and chicken mixture over each tostada shell.
5. Garnish and serve: Drizzle each tostada with the avocado crema. Garnish with finely shredded spring onions and chopped fresh coriander. Serve immediately.