Season 4 small chicken breast with salt and pepper. Grill. Slice.
Make fresh Pico:
1 finely chopped white onion
3-4 large tomatoes, finely chopped
1 finely chopped green bell pepper
1/4 cup fresh lime juice
1/2 cup finely chopped fresh cilantro
salt and pepper
Mix and let stand 30 minutes.
(store in fridge up to 3 days)
Mash 1 avocado with 2 tbls. each of sour cream and lime juice. Season with salt and cayenne. Spread on 4 tostada shells. Top with chicken, shredded lettuce, sour cream, and fresh pico.
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