Chicken Tostadas and Avocado Salsa

Chicken Tostadas and Avocado Salsa

Occasionally when I’m out for the day and I know I won’t have much time to prepare a full meal I’ll pick up a Rotisserie Chicken at my local market.   I’ll add a vegetable and a salad and dinner’s ready.  But what happens to the chicken that wasn’t eaten at that meal?  Usually I make chicken salad  with it for lunches.  But last week when I was confronted with this situation, I wanted to do something different; I was tired of chicken salad.  Luckily for me I came across this recipe for Chicken Tostadas and Avocado Salsa that calls for two cups of shredded rotisserie chicken.  With a few additional ingredients that you probably already have on hand, this goes together quickly, and is fun to eat.

My husband and I were comfortable eating this whole recipe.  Unless you are serving children, just one of these is not enough.  They are a little messy to eat, but the flavor is sooo  good.   I’m sure any substitutions you might make would not detract from the enjoyment of eating these.



  • 3 Tablespoons fresh lime juice ( juice of 1 lime)
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup chopped tomatoes (remove as many seeds as possible)
  • 1/2 cup chopped onion or scallions
  • 1 Tablespoon chopped cilantro
  • 1 avocado, peeled and diced
  • 1 Tablespoon olive oil, divided
  • 4 ( 6-inch ) flour tortillas
  • 2 cups shredded green lettuce
  • 1 ( 15 ounce ) can black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • 1/4 cup crumbled queso fresco, or other favorite cheese


1.  Combine the first 5 ingredients in a medium bowl, stirring with a whisk.  Add the tomato, onion, cilantro and avocado;  toss gently to coat.

2.  Heat a large cast-iron or nonstick skillet over medium heat.  Add 3/4 teaspoon oil to pan; swirl to coat.  Add 1 tortilla to pan; cook 1 minute on each side or until browned.  Repeat this 3 more times with remaining 2 1/4 teaspoons oil and tortillas.

3.  To serve:  place 1 tortilla on each of 4 plates.  Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese

SOURCE:    Cooking Light Magazine


Spicy Tilapia Tacos with Avocado Mango Salsa

One day last week I was confronted with this situation–which happens rather frequently around here.  Mr. D. needed to work late, then go directly to a meeting before coming home for dinner.  Meanwhile, I needed to have my dinner on the early side, then go to a dance class in the evening.  My dilemma?  How to provide each of us with a nutritious meal which could be eaten at two separate times.  Are you familiar with this scenario?   I’d love to hear from you about the kinds of meals you serve when this happens.

My solution on this particular day was to make a tasty salsa that could be served with spice-rubbed tilapia, quickly cooked as needed; and served in a toasted corn tortilla.  I also prepared a tossed green salad to round out the meal, dressing to be added when eaten.

Here’s how it went together:


  • 1 cup diced peeled avocado
  • 2/3 cup diced peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt

Mix together all the salsa ingredients in a medium bowl, and set aside for flavors to meld.  This is a delicious salsa that I make often in warm weather.  I love salsas made from fresh ingredients, don’t you?


  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced fine
  • 1 pound fish fillets  (we are partial to tilapia)
  • 1 tablespoon vegetable oil
  • 8 Corn tortillas  (6-inch)
Combine the first 5 ingredients ( thru garlic ).  Rub well over both sides of fish fillets.  These can be prepared in advance up to this point.  Refrigerate, and have ready for cooking as needed.
Place a medium skillet over medium-high heat.  Add the vegetable oil to pan, swirl to coat.  Add fish;  cook 2-3 minutes per side, depending on thickness of fillets.  Remove to a platter and keep warm.
Warm corn tortillas in hot skillet, about a minute per side to warm and soften.