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Shredded chicken tostadas with spicy tomato salsa

These zesty, healthy tostadas are sure to please the whole family
Recipe and photo provided by CanolaInfo.org
Shredded chicken tostadas with spicy tomato salsa on serving napkins
4 servings / 40 mins

Prep 20 min / Cook 20 min

Ingredients
  • 1 tbsp (15 mL) canola oil
  • 2 cloves garlic, chopped, divided
  • ¼ onion, sliced in half strips
  • 3 boneless chicken breasts, 12 oz (350 g), cooked and shredded
  • ½ tsp (2 mL) pepper
  • 3 tomatoes, grilled*
  • 1-2 tbsp (15-25 mL) chopped pickled jalapeno peppers**
  • ½ cup (125 mL) water
  • ½ tsp (2 mL) fresh oregano, chopped
  • 1 chipotle chile, chopped
  • 4 corn tostadas
  • ½ small red onion, diced
  • ½ avocado, diced
Directions
  1. In sauté pan heat canola oil over medium-high heat. Add half of garlic and sliced onion and sauté until
    browned. Add shredded chicken and pepper. Cook until heated through.
  2. In saucepan over medium heat, combine tomatoes, remaining garlic, jalapenos, water, oregano and chipotle chile to make the salsa. Bring to a boil. Remove from heat.
  3. To serve, warm tostadas and divide chicken mixture equally on each tostada. Garnish with red onion and
    avocado. Serve with salsa.

    * to grill tomatoes, slice in half and remove pulp and seeds. Place face down on grill pan for 2-4 minutes.

    ** use fewer jalapenos if less spice is desired.
 Nutritional info per serving 
  • Calories: 280
  • Protein: 23 g
  • Total fat: 10 g
    Saturated fat: 1.5 g
    Cholesterol: 50 mg
  • Carbohydrates: 25 g
    Fibre: 5 g
    Total sugars: 4 g
    Added sugars: 0 g
  • Sodium: 220 mg
  • Potassium: 690 mg