Prepare avocado sauce- In blender, puree avocado, cilantro, garlic, sour cream, lime juice, water, and 1/2 teaspoon salt until very smooth. If making ahead, cover and refrigerate up to 1 day.
In large bowl, combine lettuce, onion, and pepper. Cover and refrigerate vegetables up to 1 day.
In medium bowl, toss shredded chicken with 3/4 cup avocado sauce. In bowl with lettuce mixture, toss 1/8 teaspoon salt and remaining sauce.
Heat tortillas. Place one on each plate.
Divide chicken among tortillas. Top with lettuce mixture, then tomato slices. Sprinkle cheese over tomatoes.
Originally Submitted
7/26/2010
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