Satisfy hungry guests with these mini Mexican chicken and avocado tostadas.

Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 36 person.

Ingredients

• 5 wholegrain tortillas

• 5 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces

• 1 tablespoon Coles Mexican Seasoning

• 2 ripe avocados, stoned, peeled, mashed

• 1 tablespoon lime juice

• 1 long red chilli, seeded, finely chopped

• 1/4 cup finely chopped coriander

• 200g Perino tomatoes, thinly sliced

• 1 tablespoon finely chopped drained jalapen~os

• 36 coriander leaves

Method

• Step 1

  Preheat oven to 180C. Use a 5cm round pastry cutter to cut discs from the tortillas. Place on a baking tray and lightly spray with olive oil spray. Bake for 4-6 mins or until light golden. Set aside until firm.

• Step 2

  Combine the chicken and Mexican seasoning in a medium bowl. Heat a large non-stick frying pan over medium heat. Add chicken and cook, stirring occasionally, for 6-8 mins or until golden brown and cooked through.

• Step 3

  Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl. Season. Combine the tomato and jalapen~o in a small bowl.

• Step 4

  Place tortilla discs on a serving platter. Top each with a dollop of avocado and tomato salsa and a piece of chicken. Top each tostada with a coriander leaf. Serve immediately.