NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.25 whole avocado

1 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup shredded cabbage

2 whole radishes

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and place the corn tortillas on a parchment-lined baking sheet.

• 2

  Lightly brush both sides of the tortillas with half of the olive oil and bake for 4 to 5 minutes per side until they are golden and crisp.

• 3

  Season the chicken breast evenly with the smoked paprika, ground cumin, sea salt, and black pepper.

• 4

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 5

  Allow the chicken to rest for a few minutes before slicing it into thin strips.

• 6

  In a small bowl, mash the avocado with the lime juice until it reaches a smooth and creamy consistency.

• 7

  Spread the avocado mash onto the crispy tostada shells and top with the shredded cabbage.

• 8

  Layer the sliced chicken and radishes over the cabbage and garnish with fresh cilantro before serving.