Cinco de Mayo Tostadas recipe
All Recipes World Cuisine Recipes Latin American Mexican
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 caloriescarbohydrate: 63.5 gcholesterol: 96.9 mgfat: 20.4 gfiber: 10.7 gprotein: 44.5 gsaturatedFat: 3.5 gservingSize: -sodium: 878.8 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Cinco de Mayo Tostadas
Directions
-
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.
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.
Grill chicken until no longer pink in the center, about 7 minutes.
Meanwhile, place brown rice in a bowl. Mix in remaining lime juice and cilantro. Season with salt and pepper.
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.