Street Corn Chicken Tostadas (Print Version)
Crispy tortillas topped with juicy chicken, street corn, lettuce, and creamy avocado-lime sauce.
# Ingredients:
→ Base
01 -
8 medium soft white corn tortillas
→ Protein
02 -
1 pound boneless skinless chicken breasts
03 -
1/2 cup Italian dressing, divided
→ Vegetables
04 -
10 ounces frozen street corn, thawed
05 -
1 cup shredded romaine or iceberg lettuce
06 -
1 small ripe avocado
07 -
Lime juice, freshly squeezed (optional)
→ Oils
08 -
1 tablespoon avocado oil or avocado oil spray
# Steps:
01 -
Set the oven to 400°F.
02 -
Brush both sides of the corn tortillas with avocado oil or spray lightly. Arrange them in a single layer on a baking sheet and bake for 10 minutes, or until golden and crisp.
03 -
Coat chicken breasts evenly with 1/4 cup of Italian dressing. Allow to marinate while preparing the remaining ingredients.
04 -
Place the marinated chicken breasts on one side of the same baking sheet used for the tortillas. Bake for 20 minutes.
05 -
Spread the thawed street corn on the other side of the baking sheet with the chicken. Continue baking for an additional 10 minutes, or until the chicken is cooked through.
06 -
Remove the chicken from the oven and, using two forks, shred into bite-sized pieces.
07 -
Blend the remaining 1/4 cup of Italian dressing with the avocado until smooth and creamy.
08 -
Layer each crisp tortilla with shredded lettuce, warm shredded chicken, roasted street corn, and drizzle with creamy avocado dressing. Add a squeeze of fresh lime juice, if desired.
# Notes:
01 -
For extra crunch, keep an eye on your tortillas during baking to avoid over-browning.