Chicken Tostadas

 This is perfect for a spring supper or anytime. 

2 - 3 c. sliced cooked chicken 

1 lime: juice and zest
1/8 - 1/4 tsp. each: salt, pepper (to taste)
1/8 tsp. red pepper flakes (optional)
4 T. olive oil
1 tsp. Worcestershire sauce
1 T. tequila (optional)
1 - 2 cloves fresh garlic crushed

 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Cut chicken into slices.

Combine: some of the oil, herbs, salt, pepper, chicken, lime juice, tequila, Worcestershire sauce. 

Toss to coat chicken. Marinate for 1 hr. in refrigerator.

Heat saute pan to medium high heat, lower heat to medium and add some of the oil. 

Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. 

Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid.

Pour beans into bowl. add oil, heat on microwave for 1 to 3 min.or until warm.

 Remove beans from microwave, set aside. 

Heat skillet medium high heat. 

Lower heat to medium, and add chicken. Cook chicken for a few minutes or until heated.

To serve:  spoon some beans onto tortilla. Spoon some chicken onto tortillas. 

Top with your favorite toppings, and enjoy.

Serves 4 - 6.