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Ingredients

• 2-3 tbsp olive oil
• 600 g skinless, boneless chicken breasts
• 110 ml mayonnaise
• 1/2 lime, juice only
• salt and freshly ground black pepper

• 50 g butter
• 1 large red onion, finely chopped
• 4 cloves garlic, very finely chopped
• 1 x 400 g can kidney beans, drained
• 75 ml chicken or vegetable stock

• 450 g ripe tomatoes, roughly chopped
• 1 spring onion, finely chopped
• 1 cloves garlic, crushed
• 1-2 red or green chillies, seeds removed and finely chopped
• 1 tbsp roughly chopped coriander
• 1/2 lime, juice only
• 1 pinches caster sugar

• 2 avocados
• 1/2 lime, juice only
• 1 tbsp chopped coriander

• sunflower oil, for deep-frying
• 12 x 18-20 cm flour or corn tortillas

• Finely shredded crisp lettuce
• Soured cream or crme frache
• Grated cheddar cheese
• Chopped coriander leaves
• wedges of limes

Description

Make A Mexican Wave With Rachel Allen’s Zingy Chicken Tostadas

UK TV