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Ingredientes
- 1/3 c. salad oil
- 4 (8-inch) flour tortillas
- 3 c. shredded iceberg or possibly Romaine lettuce
- 1 ripe avocado, peeled and sliced
- 1/4 c. minced red or possibly green onion
- 2 tomatoes, cut into eighths
- 2 c. cooked, shredded chicken breast
- 1 c. shredded cheese (Cheddar or possibly half Monterey and half Cheddar)
- Lowfat sour cream
- Minced olives
- Cilantro sprigs (garnish)
- Salsa Fresca
Direcciones
- Heat oil in frying pan. Add in tortillas one at a time and fry about 1 minute per side till crisp and golden. Divide lettuce over the 4 fried tortillas, piling it evenly on top. Arrange avocado, onion, and tomatoes on lettuce. Top with shredded chicken. Sprinkle with the cheese. Add in dollops of lowfat sour cream, sprinkle with minced olives. Garnish with cilantro sprigs. Serve individual bowls of the Salsa Fresca to spoon over the tostada as it is eaten.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 262 | |
| Calories from Fat 193 | 74% |
| Total Fat 21.68g | 27% |
| Saturated Fat 6.27g | 25% |
| Trans Fat 0.06g | |
| Cholesterol 45mg | 15% |
| Sodium 123mg | 5% |
| Potassium 296mg | 8% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.55g | 1% |
| Protein 14.17g | 23% |
