By Marcia Stanley, MS, RDN, Culinary Dietitian, MilkMeansMore.Org | Contributor
This simple, flavorful recipe from Milk Means More is easy to prepare and provides nutrients to recharge the entire family.
For a tasty twist on Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas by crisping corn tortillas under the broiler then topping with a tangy yogurt spread, cumin-seasoned chicken, veggies and shredded cheese.
Total time: 25 minutes
Servings: 4
12 street taco-size corn tortillas
nonstick cooking spray
1/2 cup plain Greek yogurt (2% or 5%)
3 teaspoons lime juice, divided
1/4 teaspoon garlic powder
1 1/2 cups shredded or chopped rotisserie-roasted chicken breast
1/2 cup seeded and chopped tomato
1/2 cup chopped zucchini
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 cup (4 ounces) shredded Monterey Jack cheese
Heat oven to broil.
Line large baking sheet or 18-by-13-by-1-inch baking pan with foil. Arrange tortillas in single layer on pan. Lightly spray tortillas with nonstick cooking spray. Broil about 5 inches from heat 4-6 minutes, or until beginning to brown on one side. Remove from broiler. Carefully turn tortillas over.
In medium bowl, stir yogurt, 1 teaspoon lime juice and garlic powder. Set aside. In another bowl, toss chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper.