Mini Mexican Chicken Tostadas

For a moreish appetiser or party snack, satisfy your guests with these Mexican tostadas with bites of chicken and fresh guacamole.

Serves: 10

• 2 Rangitikei Chicken Breasts, cut into 30cm cubes
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 teaspoon honey
• 1 clove garlic crushed

For the guacamole:

• 2 avocados
• 1 lime, juiced
• 1 red chilli, finely diced
• 1 large bunch coriander, finely diced
• 1 clove garlic, crushed

To serve:

• 30 round corn chips – we used natural flavour, but any works!
• Sliced red chilli, coriander leaves & lime wedges

Place the paprika, oregano, cumin, coriander, honey and garlic in a bowl. Season generously with salt & pepper and add a splash of oil. Whisk to combine and add the chicken. Toss to coat and leave to marinate for at least 10 minutes, or overnight.

To make the guacamole, place the avocado in a bowl and mash with a fork, or use a mortar and pestle. Add the lime juice, red chilli, coriander and garlic and mix to combine. Season with salt.

Heat the BBQ, or a large fry pan, to a medium-high heat. Cook the chicken pieces for about 7 minutes, until golden brown and cooked through.

To assemble, place about 30 round corn chips on a large board or serving platter. Top each corn chip with a spoonful of guacamole and a piece of chicken. Garnish with coriander, red chilli and lime wedges.