Mexican Chicken Tostadas

Method

1. Marinade your chicken thighs by placing sliced chicken in a large bowl, add Pantry to Plate's Mexican Spice Blend, Smoked Paprika, Dried Oregano, fresh lime zest, garlic, salt and olive oil. Mix well to combine and allow to marinate for about 15 minutes.

2. To make tostadas, use a small approx. 7cm ring cutter (scone cutter or base of glass also work well) and cut out rounds from the tortillas using a sharp small knife. Heat sunflower oil in large fry pan, to test if oil is ready place a tortilla into the oil and if it bubbles it is ready. Add a layer of tortilla rounds into the oil and cook on each side until crispy and golden, use tongs to flip the tortillas. Remove from oil and place on absorbent paper towel. Sprinkle with salt and repeat with remaining tortillas until they are all cooked.

3. To make guacamole, place avocados in large mixing bowl, add tomatoes, onion, coriander, lime juice and salt and mash together until well combined.

4. To make chipotle mayo, place mayo in a mixing bowl, add Pantry to Plate's Ground Chipotle and mix well to combine.

5. To cook your chicken, add chicken to a hot fry pan with a little oil, cook for about 10 minutes, until golden and cooked through. Alternatively you can cook sliced chicken on a BBQ flat plate. (see tips)

6. To make your tostadas, place a dollop of guacamole onto a tostada, then a small amount of cooked chicken and a drizzle of chipotle mayo. Finish with some fresh coriander and bbq'd corn (optional). Serve immediately.

Tips:

1. If you like chilli add ½ teaspoon Pantry to Plate's Ground Cayenne Pepper to the chicken marinade or guacamole
   You can use whole chicken thigh fillets and cook on the BBQ and slice after they have cooked through.
2. This marinade also works really nicely with prawns, pork and fish.
3. A good alternative to use instead of chipotle is smoked paprika for your mayo.