Chicken tostada

For a tasty Mexican snack, look no further than these crisp, colourful chicken tostadas. Steaming the fajita-spiced chicken in foil helps keep it lovely and moist, making it easier to shred and complements the crisp tortilla base, crunchy lettuce and quick pickled red onion.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

1. Thinly slice half the onion, put in a bowl and drizzle over half the lime juice. Stir to coat, then set aside to pickle.

2. Preheat oven to gas 7, 220°C, fan 200°C. Lay a large sheet of foil over a baking tray. Pierce the chicken all over with a fork, then place in the middle of the foil. Sprinkle over the fajita seasoning, half of the remaining lime juice and 1 tbsp water. Lay another large sheet of foil on top and seal the edges to create a parcel. Bake for 25 mins or until the chicken is cooked through. Transfer the chicken to plate or board and allow to stand for 5 mins before shredding.

3. Stamp out 3 circles from each wrap with an 8cm pastry cutter. Heat a large frying pan with 4-5 sprays of the oil and fry the tortillas on a high heat, in batches, for 15-20 secs each side until golden-brown. Remove and keep warm under foil. Re-spray the pan between each batch.

4. To make a salsa, finely chop the remaining onion and put in a bowl with the tomatoes, remaining lime juice, chopped jalapeños plus brine and the coriander. Season; mix well.

5. Top the warm tortillas with a little shredded iceberg lettuce then pile on the salsa, chicken, crumbled feta and pickled red onion. Garnish with a few coriander leaves and serve with lime wedges to squeeze over.

Tip: You can easily adapt these tostadas to make them more or less spicy depending on your tastes. Look out for hot or mild versions of the fajita seasoning for the chicken, and add more or fewer jalapeños to the salsa if preferred.

Ingredients

Ingredients

Preparation

1. Thinly slice half the onion, put in a bowl and drizzle over half the lime juice. Stir to coat, then set aside to pickle.

2. Preheat oven to gas 7, 220°C, fan 200°C. Lay a large sheet of foil over a baking tray. Pierce the chicken all over with a fork, then place in the middle of the foil. Sprinkle over the fajita seasoning, half of the remaining lime juice and 1 tbsp water. Lay another large sheet of foil on top and seal the edges to create a parcel. Bake for 25 mins or until the chicken is cooked through. Transfer the chicken to plate or board and allow to stand for 5 mins before shredding.

3. Stamp out 3 circles from each wrap with an 8cm pastry cutter. Heat a large frying pan with 4-5 sprays of the oil and fry the tortillas on a high heat, in batches, for 15-20 secs each side until golden-brown. Remove and keep warm under foil. Re-spray the pan between each batch.

4. To make a salsa, finely chop the remaining onion and put in a bowl with the tomatoes, remaining lime juice, chopped jalapeños plus brine and the coriander. Season; mix well.

5. Top the warm tortillas with a little shredded iceberg lettuce then pile on the salsa, chicken, crumbled feta and pickled red onion. Garnish with a few coriander leaves and serve with lime wedges to squeeze over.

Tip: You can easily adapt these tostadas to make them more or less spicy depending on your tastes. Look out for hot or mild versions of the fajita seasoning for the chicken, and add more or fewer jalapeños to the salsa if preferred.