Have stale tortillas? Tostadas are a great way to use them!
Prep and cook time: 40 minutes
What You’ll Need:
4 Organic Boneless Skinless Chicken Breast, sliced thin
3 ripe tomatoes, chopped
1/4 white onion, finely chopped
2 tablespoon fresh cilantro, chopped
1 jalapeno, seeded and finely chopped
2 tablespoon lime juice
3 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon brown sugar
1 tsp salt and freshly ground pepper
8 corn tortillas (7-inch)
2 cups Romaine lettuce, shredded
2 radishes, trimmed and thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup cilantro leaves
1/4 cup sour cream
What to Do:
For the pico de gallo, stir the tomatoes with the onion, cilantro, jalapeño, lime juice, and salt. Chill for at least one hour before serving. Adjust the salt to taste.
For the grilled chicken, whisk the oil with the cumin, smoked paprika, garlic, brown sugar, salt, and pepper. Brush on both sides of each tortilla. Toss the remaining mixture with the chicken.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Grill the tortillas for 30 seconds to 1 minute per side or until crisp and golden brown. Slice chicken thinly.
Scatter shredded lettuce and radishes over each tortilla. Top with sliced chicken, feta, and pico de gallo. Garnish with cilantro. Serve with sour cream and lime wedges. For a nutritional boost, use shredded kale and add avocado slices.