Mexican Barbecue Chicken, Herb Salad and Avocado Tostadas (gf)
These crunchy tostadas layered with spicy barbecued chicken make it taste like summer has come early!
1 teaspoon dried oregano 1 teaspoon ground coriander 2 teaspoons smoked paprika 1 teaspoon ground cumin ¼ teaspoon chilli powder 1 tablespoon runny honey 1 tablespoon lime juice 2 cloves garlic, crushed ¼ cup tomato sauce
⅔ cup high smoke point flavourless oil (such as rice bran oil)
sea salt and ground pepper
12 boneless, skinless chicken thighs, trimmed, halved
⅔ cup sour cream ½ cup mayonnaise
1 teaspoon sweet smoked paprika
8 corn tortillas
HERB SALAD
½ cup coriander leaves, plus extra to garnish
½ cup mint leaves, roughly chopped
½ cup chopped parsley 2 teaspoons lime juice 1 teaspoon caster sugar 1 small clove garlic, crushed
TO SERVE
2 avocados, halved, sliced sriracha hot sauce 1 cup cherry tomatoes, sliced 3 limes, halved
Put the oregano, spices, honey, lime juice, garlic, tomato sauce and ¼ cup of the oil in a bowl and whisk to combine. Season with salt and pepper. Add the chicken to the marinade, stir to coat, cover and refrigerate for 1 hour or up to overnight.
Preheat the barbecue to medium hot and brush the hotplate or grill with a little of the remaining oil.
Cook the chicken for 6-7 minutes each side, or until cooked through (slice to check that there is no pink remaining).
Mix the sour cream, mayo and sweet smoked paprika together in small bowl and set aside.
Heat the remaining oil in a large frying pan and cook the tortillas for 1-2 minutes each, until golden, then drain well on kitchen towels.
HERB SALAD: Toss all the ingredients together in a bowl, reserving some coriander to garnish.
TO SERVE: Serve the tortillas immediately with the mayo mix, chicken, herb salad, avocado, tomatoes, a drizzle of sriracha and lime halves for squeezing over. Garnish with the extra coriander. SERVES 4