Tostada de Pollo Tandoori with Avocado Crema

By summi_kitchen

Made this healthy and lip-smacking Mexican-Indian fusion for dinner last night and it was a hit.

I baked corn tortilla to create the tostada shell and made chicken with the Tandoori spices.

  • Serves 4
  • Calories 278 per serving (2 shells), according to @myfitnesspal
  • Tostada Shell
  • 8 Corn Tortilla

Preheat the oven to 400 F. Spray the baking sheet with oil or line it with parchment paper.

Drizzle a little oil or lightly spray on both sides of the tortilla.

Place the tortillas on the baking sheet and bake it for 4 to 5 minutes on both sides.

  • Tandoori Chicken
  • 4 Chicken breast, slit in half from the center
  • 2 tbsp nonfat plain Greek yogurt @chobani
  • 3 tbsp Tandoori spice, reduce the amount if you prefer less spicy
  • 2 tbsp oil, extra to grease the pan for cooking
  • A squeeze of lemon juice

Marinade the chicken for at least 20 minutes with all the ingredients listed.

In a large skillet or a cast-iron skillet, drizzle a little oil. Heat the oil on medium heat. Add marinated chicken breast to the skillet. Cook it on both sides until cooked well done and water from the marinade evaporates completely.

Chop the chicken breast into your desired pieces.

  • Avocado Crema
  • 2 ripe avocados
  • 4 tbsp nonfat Greek yogurt or nonfat sour cream
  • 2 small garlic cloves
  • A squeeze of lime juice
  • 1/2 Jalapeno, optional
  • Salt and pepper to taste

Blend all the ingredients in a blender or a food processor until a smooth consistency.

  • Picco De Gallo
  • 2 large ripe red tomatoes, chopped
  • 1/2 small onion, finely chopped
  • 1 lime juiced
  • 1 small finely chopped jalapeno, core and seeds removed, optional
  • 1/2 cup fresh chopped cilantro, add more if you like
  • Salt and pepper to taste

Combine all the ingredients in a bowl. Cover and refrigerate for at least 15 minutes before using for the best taste.