Chicken and Summer Vegetable Tostadas

Directions

1. 1
   Heat enough oil in a heavy bottomed sauce pan that you can fry tortillas in (1/2-inch if suffice). Fry tortillas about 1 minute per side until just starting to brown.
2. 2
   Remove from pan and transfer to a paper towel lined plate to drain. Meanwhile, mix chicken, olive oil, cumin, chili powder, oregano and salt in a large bowl.
3. 3
   Mix to coat the chicken. When done frying tortillas, drain all the coconut oil off and put pan back on stove top over medium heat.
4. 4
   Add chicken and cook 3-5 minutes.
5. 5
   Add zucchini, onions, and corn. Cook -3 minutes more.
6. 6
   Add green salsa, turn heat to high and cook 1-2 minutes until most of the salsa has reduced.
7. 7
   Add tomatoes and cilantro, stir and turn off the heat.
8. 8
   Add 1 tablespoon of shredded jack cheese to each corn tortilla and put under broiler for 1-2 minutes until cheese is melted. Top each tortilla with 1/8 of the chicken and vegetable mixture.
9. 9
   Add additional cilantro and serve with a wedge of lime.