Great appetizer!
These were delicious! I threw 2 chicken breasts in the slow cooker with a bit of chicken broth and taco seasoning the day before, not having a clue what I was going to do with it when it was done. I looked around for what needed to be used up, and I saw an open package of tostadas in the pantry. Did a quick search for "tostadas" and saw bd.weld's gorgeous photo of this recipe and had to make it. I love the sweetness of the mango with the hint of heat from the jalapeno. Super yummy!
Read More These were delicious! I threw 2 chicken breasts in the slow cooker with a bit of chicken broth and taco seasoning the day before, not having a clue what I was going to do with it when it was done. I looked around for what needed to be used up, and I saw an open package of tostadas in the pantry. Did a quick search for "tostadas" and saw bd.weld's gorgeous photo of this recipe and had to make it. I love the sweetness of the mango with the hint of heat from the jalapeno. Super yummy!
These were really good! I followed Kim's Cooking Now's cooking method to a tee per her review and loved the results! These are great as a meal on regular sized tostadas shells! Thanks for sharing your recipe!
A perfect appy or light lunch that's easy to make. I served this up on 4 inch tostada shells.
My family loved this... I used a rotisserie chicken and put the mangos and avocado on the side for the kids.
Great blend of flavours. I have used both chicken and cooked shrimp both awesome Thank you for sharing!
Only difference I made was to add seasoning salt to the water that i boiled the chicken in. I followed the recipe as written after that.......it was delicious and easy!!! Thanks for the recipe!
This is one of my favorites! I slice fresh tortillas into fourths and bake them till crisp. The combination of the avocado and the fruit is what makes them so good, even if there's no chicken. Really delicious with fresh pineapple, too. Everyone I've served them to has loved them. Thanks for the recipe!
These were delicious! I made them as an entree instead of an appetizer. I screwed up a bit - I baked 2 boneless skinless chicken breasts, which was WAY too much chicken. I used it anyway. The taste was great, but next time I'll only use 1 chicken breast - the yummy taste of all the other ingredients was overpowered by too much chicken breast. I used 2 mangos and a whole jalapeno. I used corn tortillas, spread with olive oil and sprinkled with salt and baked them at 400 degrees for a few minutes on each side to make them crispy. Yum yum! I'll definitely be making these again!
I tried to follow the recipe exactly, but I ended up with two accidental changes. The first was that my mango had a lot of bad spots. I only had about half a mango that was usable. The second was that I didn't read closely. I put the juice of both limes in with the chicken mixture. Fortunately, I had another lime for the avocados. We enjoyed this very much. We will definitely be having this, again. I'm looking forward to having it with more mango. Next time I'll buy two mangos just in case!
