Tostadas a la Hacienda

Disclaimer: Yes, I know these pictures are less than stellar, but I left my camera in California.  I’m taking all my blog photos with my phone, and since I’m not very hip, I use a BlackBerry (i.e., lame camera).  Please bear with me 🙂

As a born and bred Texas girl, I can’t go long without some good Mexican food.  The problem though, is that it can be really high in fat.  Over the years, I have learned to adapt my family recipes to use less oil but still taste great.  This is one of my family favorites – and one of mine because it is SUPER easy!

Preheat oven to 350 degrees.  Spray a Pyrex with Pam cooking spray.  Put in 4 boneless/skinless chicken breasts.  Cover each breast with salsa (your favorite brand will work just fine) – be generous!  Cover the dish with foil and bake until chicken is cooked through and juices run clear.

While chicken is cooking:  pour 3 cups of shredded cabbage (I use a bag of pre-shredded cole slaw) into a bowl.  In a separate bowl, mix 1/4 cup canola oil, 1/4 white vinegar,  2 Tbsp. sugar, and 1/2 Tbsp. of pepper.  Pour the oil and vinegar mixture over the shredded cabbage. Refrigerate.

After chicken is done, raise the temperature of the oven to 450 degrees.  Spray a baking sheet with Pam and lay out corn tortillas.  Lightly spray the tortillas with Pam and put in oven until brown – about 7 minutes.

While tortillas are browning, shred the chicken.

Next, prepare the easy guacamole by cutting the avocados in half and scooping out the insides.  Mix the avocado with fresh pico de gallo or salsa (it is absolutely worth it to buy it from the fresh food section of your grocery store – it makes all the difference).

Remove the tortillas when they are golden brown.  Cover them with the guacamole, then chicken.  Finally, top the tostadas with the slaw and Enjoy!

Happy Running!

Tagged as: Food, Mexican Food, recipes