Rotisserie Chicken Tostadas
Recipe by Christian Reynoso | Total time: 20 minutes Crisp tostadas make an excellent scaffolding for fast meals. Here, rotisserie chicken is gently warmed with cumin, garlic and serrano chile, then tossed with lime juice, cilantro and thin sliced onion for a bright, savory chicken salad. Pile generously onto corn tostadas with slices of avocado and this mixture becomes dinner in minutes, with contrast in every bite. They’re warm and cool, crunchy and tender, rich and citrusy. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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