Crispy Coconut Chicken, Brie and Avocado Tostadas


Sometimes you run across a unicorn — a rare, magical something-or-other — in this case, a recipe that is so perfect, you don't have to change a thing — Crispy Coconut Chicken, Brie and Avocado Tostadas from Cooking and Beer.
This website pairs unique recipes with a wide variety of beers, so I'm definitely going to have to spend more time there. This recipe author, Justine, recommends pairing this dish with a coconut porter, which is something I didn't even know existed in this world, but have always wanted to try.
"Coconut, chicken, avocado, cilantro and brie?! You must be crazy?! You only eat brie with crackers and apples!"
I admit, I too was skeptical of this combination of flavorful ingredients, but brie is one of my favorite cheeses that I don't get to eat very much, so I had to give it a try. 
I couldn't have been more pleased.
The crispy coconut chicken had the perfect amount of crunch and tender juiciness, paired with the soft mellow avocado on top of gooey melted brie (is your mouth watering yet?) and sprinkled with fresh cilantro. 
My mouth is watering now and I've decided I must make this for dinner again tonight. 
The interesting thing is that I hated coconut and cilantro as a kid. Like, really, coconut is just weird stringy nut guts and cilantro is soap leaves.
I guess it's true that our taste buds change, and thank goodness because I was missing out! 

Okay there's one thing I changed about this recipe. I omitted the cornflakes because I didn't have any and I don't usually keep them on hand and I didn't want to buy a whole box just for 3/4 cup. If you have cornflakes, go ahead and use them! Okay two things I changed. I also used flour tortillas instead of corn. 


Crispy Coconut Chicken, Brie and Avocado Tostadas

• Non-stick vegetable or canola oil cooking spray
• 2 boneless, skinless chicken breasts from 1907 Meat Co., cut into strips about 1" wide
• 3/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup shredded coconut
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 6 oz. brie cheese, sliced
• 2 avocados, peeled, pitted and sliced
• 8-10 flour tortillas, lightly charred
• Fresh cilantro for garnish 

Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
Use three shallow bowls to form the chicken assembly line. In the first, place the flour; in the second, beat the eggs; in the third, combine shredded coconut, bread crumbs, salt, pepper and garlic powder, 
Dredge each piece of chicken in the flour, dip in eggs, and then the coconut mixture, making sure to cover every part of the chicken. Lay out the chicken on the baking sheet and spray them generously with the non-stick cooking spray. 
Bake the chicken for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.
While the chicken is baking, assemble your toppings: slice the cheese, peel, pit and slice the avocado, and pick the cilantro leaves from the stems — nobody likes stems.
While the chicken is resting, preheat your broiler on low. Lay the tortillas on the same cookie sheet and toast them in the oven for a couple of minutes, turning so each side is toasty.
Assemble the tostadas: lay a couple of slices of brie on the hot tortilla and add a piece or two of chicken. Broil them for about two minutes, until the cheese is slightly melty. 
Serve with avocado and cilantro, and enjoy. Your tastebuds will thank you. 

I ate mine less like a tostada and more like a taco, but to each her own.

Pro tip: only heat as many tortillas as you will eat in one sitting. The chicken reheats really well in the oven for leftovers, the tortillas not so much. 

What did you think? Let me know in the comments.

Sally Asher is the Communications Coordinator at 1907 Meat Co.