Chili Chicken Tostadas with Radishes, Avocado, and Jalapeno

• 8 corn tortillas
• 2 tsp. canola oil
• 2 tbsp. olive oil
• 1 tbsp. fresh lime juice
• 1 tsp. hot paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• kosher salt
• 3 1/2 c. shredded rotisserie chicken
• Sliced jalapeno
• Sliced radishes
• Sliced avocado

1. Heat oven 425 degrees F. Brush the tortillas with canola oil.
2. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
3. Transfer to a paper towellined wire rack to cool and harden.
4. Meanwhile, in a medium bowl, whisk together the olive oil and lime juice.
5. Stir in the paprika, cumin, chili powder, and 1/4 teaspoon salt.
6. Add the chicken and toss to combine.
7. Top the tostadas with the chili chicken and sliced radishes, jalapeno, and avocado, if desired.

corn tortillas, canola oil, olive oil, lime juice, hot paprika, ground cumin, chili powder, kosher salt, rotisserie chicken, jalapeno, radishes, avocado

Taken from www.delish.com/recipefinder/chili-chicken-tostadas-radishes-avocado-jalapeno-recipe-wdy0514 (may not work)