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Chicken And Sweet Corn Tostadas

Evan's picture
  Boneless chicken 1 1⁄2 Pound, skinned and cut into bite-sized pieces (750 Gram)
  Oil 30 Milliliter (2 tablespoon)
  Ground cumin 10 Milliliter (2 teaspoon)
  Bisto powder 15 Milliliter (1 tablespoon)
  Tomato puree 15 Milliliter (1 tablespoon)
  Sweet corn kernels 7 Ounce (198 grams)
  Sour cream 125 Milliliter (1/4 pint)
  Tostada shells 8
  Lettuce 1 Small
  Cheddar cheese 4 Ounce (100 grams)
  Avocado 1⁄2
  Onion 1 Small
  Tomatoes 2
  Lemon wedges/Lime wedges 3 (For garnish)

1.'Heat-the oil in a pan and saute the onion until soft.
Add the chicken piecesand stir-fry until pale coloured.
Stir in the ground cumin and cook for 1 minute, and then stir in the Bisto Powder, tomato puree, sweetcorn and soured cream.
Simmer for 15 minutes, stirring occasionally.
Preheat the oven to 140°C/275°F/Gas Mark 1.
Place the tostadas in the oven for 5-10 minutes, until warm.
To assemble: divide the lettuce between the hot tostadas.
Top with the chicken and sweetcorn mixture, grated cheese, avocado slices, onion rings and chopped tomato.
Serve immediately and squeeze the lemon or lime-wedges over the topping.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 671 Calories from Fat 337

% Daily Value*

Total Fat 43 g66.5%

Saturated Fat 15 g74.9%

Trans Fat 0 g

Cholesterol 181 mg60.3%

Sodium 608.7 mg25.4%

Total Carbohydrates 37 g12.2%

Dietary Fiber 6.7 g27%

Sugars 6.5 g

Protein 40 g79.8%

Vitamin A 72.5% Vitamin C 40.3%

Calcium 32.6% Iron 26.9%

*Based on a 2000 Calorie diet


Chicken And Sweet Corn Tostadas Recipe