Chicken Tostadas and Avocado Salsa

3 tablespoons fresh lime juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1 cup prechopped tomato

1/2 cup prechopped white onion

1 tablespoon chopped fresh cilantro

1 avocado, peeled and diced

1 tablespoon extra-virgin olive oil, divided

4 (6-inch) flour tortillas

2 cups shredded green leaf lettuce

1 (15-ounce) can no-salt-added black beans, rinsed and drained

2 cups shredded boneless rotisserie chicken breast

1/4 cup crumbled queso fresco



1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.