Chicken Tostadas With Neomega Infused Avocado Oils

I love tacos. In any form. I also love avocado. In any form. So when I got my hands on Neomega’s Garlic and Chili Infused Avocado Oils, I knew just want I wanted to make. Avocado oil by itself has a neutral light flavor making it a good choice even for baking. It can also withstand high heat meaning it keeps its nutritional value and there is less of a chance for over heating the oil to a point that creates free radicals. The reason I specifically choose Neomega is for the unreal infusions and I love supporting local.

Neomega Tostadas

Neomega has 6 flavors to choose from and the flavor of each is just right. I picked out the garlic and chili infused avocado oils for this tostadas recipe, using the chili one in the chicken marinade, and the garlic one in the aioli. The chili flavor is for real and gives the chicken a kick. The garlic aioli mellows out the heat perfectly. I also topped the tostados with a fresh avocado salsa. This recipe could easily be tacos but I thought the tostadas looked prettier.

Avocado Salsa

Avocado Salsa

I layered mine for the fun of it and drizzled the aioli on at the end. If you have the time I recommend letting the chicken marinade overnight and at the very least 1 hr. This will allow the chili from the avocado oil to really take effect. I also used thinly sliced breasts for this which helps it to cook faster and for more flavor to be infused. Neomega can be ordered on Amazon with free shipping and in several local shops in the triangle! See the recipe below and enjoy!

Neomega Tostadas

Chicken Tostadas With Neomega Infused Avocado Oils

Yield: 3 servings


  • Corn tortillas

  • 1 lb thinly sliced boneless skinless chicken breast

  • Marinade:

    • 3 tbsp Neomega Chili Infused Avocado Oil

    • 2 cloves of garlic, minced OR 1 tsp garlic powder

    • 1 tbsp lime juice

    • 1 tbsp raw honey

    • 1 tbsp coconut sugar

    • 1 tsp chili powder

    • 1 tsp paprika

    • 1 tsp cumin

    • 1 tsp sea salt

  • Salsa

    • 2 roma tomatoes, diced

    • 1 small jalapeno or half a medium/large one - seed and finely chop

    • Juice of half a lime

    • 1-2 cloves of garlic, minced

    • 3 tbsp chopped shallot

    • 1 ripe avocado, diced

    • 1/4 tsp sea salt

    • 2 tbsp chopped cilantro

  • Garlic Aioli

    • 1 clove of garlic smashed into a paste

    • 1 large egg yolk

    • 2 tsp lemon juice

    • 1/2 tsp dijon mustard

    • 1/4 cup Neomega Garlic Infused Avocado Oil

    • 3 tbsp olive oil

    • pinch of salt


  1. Combine the marinade ingredients together in a gallon size ziploc bag. Mix the ingredients together in the bag and then add your chicken. It is best for the chicken to marinade at least an hour. Mix the chicken around in the marinade so that it is coated then zip the bag closed, squeezing as much air out as possible. Place in a bowl and pop in the fridge until ready to use.

  2. Preheat the over to 400. Line a baking sheet with aluminum foil and set aside until the oven is preheated.

  3. Once the oven is preheated, place the chicken on the sheet pan and place in the preheated oven for 15 min, flip, and then cook for another 10 min or until cooked through and nicely browned.

  4. While the chicken is cooking prepare the salsa. Chopped or mince all of the ingredients and then combine in a bowl. Set aside until you are ready to use.

  5. Once the chicken is done and resting, start making the aioli. Combine the garlic paste, egg yolk, lemon juice, and mustard, whisking until well combined. Mix the Avocado oil and the olive oil together and then very slowly add the oil to the egg mixture, whisking the entire time. The mixture should come together and be silky smooth.

  6. If you are making tacos you can go ahead and assemble. If you are making tostadas, place a few corn tortillas on a sheet pain and spray lightly with oil. Bake in the preheated oven for 5 min each side or until lightly browned and crispy. Top you tostadas with chicken, avocado salsa, and a drizzle of garlic aioli and enjoy!