e - Spotlight Promotions

half a prawn, a cherry tomato and
sprinkle with chopped parsley.
Makes 24
3. Tostades with chipotle
chicken and guacamole
Ingredients
4 corn tortillas
Oil for cooking
1 skinless chicken breast fillet
3 tsp chipotle powder
1 tbsp olive oil
Note: Chipotle powder can be found
at many specialist spice stores or
try online at www.usafoods.com.au .
Alternatively try a Mexican chilli powder
from your supermarket.
1. Preheat oven to 180ºC. Brush
tortillas with oil and cut into 6 wedges.
Bake in preheated oven for 5–6
minutes until crispy.
1
2. Mix chipotle powder with oil and season
with salt and pepper. Pour over chicken
fillets.
3. Heat a heavy-based frying pan over a
medium heat. Add chicken fillets and cook
for 3–4 minutes on each side until golden
brown. Place in preheated oven and cook
for a further 5–8 minutes until cooked
through. Remove and allow to cool.
2
Guacamole
Ingredients
1 avocado
2 tbsp lime juice
2 tbsp chopped coriander
Dash of Tabasco
¼ red capsicum, finely diced
1. Make guacamole by removing the
flesh from the avocado, place in a
bowl and mash roughly. Add limejuice,
coriander, Tabasco, capsicum, spring
onions, salt and freshly ground black
pepper and mix to combine.
3
2. To serve spoon guacamole onto
tostadas, top with a slice of chicken
and serve.
Makes 12–15
4. Coriander salmon on
white corn tortillas
Ingredients
1 x 200g salmon fillet, skin removed
Finely grated zest of 1 lime
2 spring onions, thinly sliced
2 tbsp chopped coriander leaves
Salt & freshly ground black pepper
4
White corn tortillas
Coriander leaves to garnish
Instructions
1. Finely dice salmon and mix with
lime zest, spring onions, coriander,
salt and pepper.
2. Spoon mixture onto tortillas,
garnish with coriander leaves and
serve.
Makes 15 •
make it •
Get Creative Quarterly Autumn 2012 129