Ingredients
- 1 lb Sliced Chicken Thigh
- 6-8 Tostada shells
- 8 oz Prepared chipotle salsa
- 16 oz Prepared avocado salsa cremosa
- 8 oz Corn kernels fire roasted, if available
- 4 oz Cotija cheese grated
- Tajin seasoning as desired
- Fresh cilantro chopped, for garnish
Instructions
- In a skillet over medium heat, cook chicken for 5-7 minutes, or until it reaches 165° F. Add chipotle salsa and simmer for 2-3 minutes until chicken is coated and sauce is reduced slightly.
- Heat the tostada shells according to package instructions.
- Top each tostada shell with avocado salsa, cooked chicken, corn kernels and cotija cheese. Garnish with Tajin seasoning and fresh cilantro.
