Cinco de Mayo Tostadas recipe

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Ingredients

1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
4 limes, juiced, divided
2 chipotle peppers in adobo sauce, minced
3 tablespoons adobo sauce from chipotle peppers
2 tablespoons olive oil, divided
3 cloves garlic, sliced
salt and ground black pepper to taste
3 tomatoes, halved
2 ears corn
1 avocado, diced
1 bunch fresh cilantro, coarsely chopped, divided
4 (8 inch) whole wheat tortillas
1 cup cooked brown rice
2 cups shredded iceberg lettuce
1 cup tomatillo salsa

Nutrition Info

580.8 calories
carbohydrate: 63.5 g
cholesterol: 96.9 mg
fat: 20.4 g
fiber: 10.7 g
protein: 44.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 878.8 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, the juice of 3 limes, chipotle peppers, adobo sauce, 1 tablespoon olive oil, garlic, salt, and pepper in a bowl. Marinate for 20 minutes to 1 hour.

  2. Preheat a grill pan to medium-high heat. Coat tomato halves and corn with remaining olive oil and grill until blackened in spots, about 8 minutes. Cool until easily handled, about 5 minutes. Dice tomatoes and cut kernels off the corn cobs. Transfer to a bowl, mix in avocado and 1/4 cup cilantro.

  3. Grill chicken until no longer pink in the center, about 7 minutes.

  4. Meanwhile, place brown rice in a bowl. Mix in remaining lime juice and cilantro. Season with salt and pepper.

  5. Remove chicken from the grill pan. Grill tortillas until crispy on the edges, about 2 minutes per side. Place each tortilla on a serving plate. Layer brown rice, chicken, lettuce, tomato salad, and tomatillo salsa evenly over each tortilla.

Recipe Yield

4 servings

Recipe Note

I was really in the Cinco de Mayo spirit this year. I went to an authentic Mexican restaurant and order a tostada. It was delicious and I tried to make a homemade version for my family to enjoy without the guilt. Buen provecho!

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