store-bought or homemade tostada shells 6
sour cream ¼ cup plus 2 tablespoons
Mississippi pulled chicken, warmed 3 cups
avocado, pitted and thinly sliced 1
small red onion, thinly sliced ½
Lay tostada shells on a work surface. Spread a tablespoon of sour cream on each.
Top each tostada with an equal amount of chicken and avocado, and garnish with sliced red onions. Serve immediately.
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