Mini Mexican Tostadas

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This post is part of a Nuffnang native advertising series.

mini mexican tostadas

With Easter just around the corner, it always leads to one thing – leftovers.

These mini Mexican tostadas are a fantastic way to use up leftover meat, salad and dips.

mini chicken tostadaHoly Guacamole!

cauliflower tortillasI made my own grain free tortillas … delicious!

You can skip this by buying store bought tortillas. Use a large cookie cutter to cut out some circles then toast them in a moderate oven 2-3 mins each side. Or pop them in a fry pan and do the same thing. 

  • Shredded leftover meat or fish – I used chicken. 
  • Mashed avocado with lemon juice or guacamole.
  • Sliced tomato
  • Grated cheese
  • Sour cream
  • Fountain Good Choice Hot Chilli or Sweet Chilli sauce.
  • Lime wedges
  • Pink sea salt
  1. Toast your tortillas in the oven or frypan. 
  2. Spread on some mashed avocado.
  3. Add some sliced tomato, shredded chicken and grated cheese. 
  4. Top with sour cream and drizzle with some hot chilli sauce. 
  5. Squeeze over some fresh lime juice and sprinkle with sea salt for seasoning. 


Best served with a margarita with extra salt. 


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