NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.25 whole avocado

0.25 cup Greek yogurt

0.5 tsp cumin

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 cup romaine lettuce

2 medium radishes

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and place the corn tortillas on a baking sheet, cooking for 8-10 minutes until they are crisp and golden.

• 2

  Season the chicken breast with cumin, chili powder, garlic powder, sea salt, and black pepper.

• 3

  Poach the chicken in simmering water or pan-sear until the internal temperature reaches 165°F, then shred finely using two forks.

• 4

  Toss the shredded chicken with half of the lime juice to keep it moist and flavorful.

• 5

  In a small bowl, mash the avocado with the Greek yogurt and the remaining lime juice until a smooth, velvety crema forms.

• 6

  Spread a generous layer of avocado crema onto each crispy tortilla, then top with the shredded chicken.

• 7

  Finish the tostadas by garnishing with shredded romaine lettuce, thinly sliced radishes, and fresh cilantro.