HANDS-ON: 25 MIN. // TOTAL: 40 MIN. // SERVES 4
These tostadas can also be served as tacos, if desired. To do this, skip toasting the tortillas in the oven. Instead, wrap the tortillas in a towel and microwave until warm, or lightly coat with cooking spray and cook the tortillas in a skillet until warm and lightly browned, about 1 minute per side.
1 pound skinless, boneless chicken breasts
2 teaspoons All-Purpose Taco Seasoning (page 66) or store-bought organic taco seasoning
3/8 teaspoon kosher salt
1/2 cup low-sodium chicken broth
1 cup chopped tomato or quartered cherry tomatoes
1 ripe avocado, chopped
2 tablespoons chopped red onion
1 teaspoon olive oil
2 teaspoons red wine vinegar or fresh lime juice
8 (6-inch) corn tortillas
Cooking spray
1 ounce queso fresco (fresh Mexican cheese) or feta cheese, crumbled (about 1/4 cup)
Chopped fresh cilantro (optional)
1 Rub the chicken with the taco seasoning and 1/4 teaspoon of the salt and place in a 6-quart multicooker. Pour the broth over the chicken. Close and lock the lid of the cooker; turn the pressure release valve to the sealing position. Program the cooker to cook on manual on high pressure for 9 minutes.
2 Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Combine the tomato, avocado, and onion in a medium bowl. Whisk together the oil, vinegar, and remaining 1/8 teaspoon salt in a small bowl, and pour over the avocado mixture, stirring gently. Let stand until ready to serve (up to 1 hour).
3 Turn the pressure release valve to the venting position to quickly release the pressure (steam) from the cooker until the float valve drops. Carefully remove the lid. Transfer the chicken breasts to a cutting board or plate and let cool for 5 minutes. Meanwhile, lightly coat both sides of each tortilla with cooking spray; place on the prepared baking sheet. Bake the tortillas until lightly browned and crisp, 10 to 15 minutes, turning once. During the last 5 minutes of baking, shred the chicken with two forks. Top each tortilla with 1/4 cup of the shredded chicken, about 3 tablespoons of the avocado mixture, and 11/2 teaspoons of the cheese. Garnish with cilantro, if desired.
(SERVING SIZE: 2 TOSTADAS): CALORIES 335; FAT 13G (SAT 3G, UNSAT 8G); PROTEIN 29G; CARB 28G; FIBER 6G; SUGARS 2G (ADDED SUGARS 0G); SODIUM 491MG; CALC 10% DV; POTASSIUM 13% DV
STOVETOP OPTION: No multicooker? Simply season the chicken according to the recipe, and combine the chicken and broth in a medium saucepan. Bring the broth to a boil, reduce the heat to maintain a simmer, cover, and cook until the chicken is cooked through, about 15 minutes. Continue as directed.