Grilled Chicken Tostadas

Grilled Chicken Tostadas
Photo by Randy Mayor

Ingredients

  • 1/8 teaspoon kosher salt
  • Cooking spray
  • ½ cup red wine vinegar
  • 12 (6-inch) corn tortillas
  • ½ cup red wine vinegar
  • ¼ teaspoon ground allspice
  • 4 cups thinly sliced red onion (about 1 large)
  • + 19 more ingredients
    • 1 ½ pounds skinless, boneless chicken breasts
    • 2 cups shredded leaf lettuce
    • 2 teaspoons olive oil
    • 2 tablespoons fresh lime juice
    • ½ cup fresh orange juice (about 1 medium orange)
    • ¾ cup chopped peeled avocado
    • Pickled Onions:
    • Reduced-fat sour cream (optional)
    • Chicken:
    • 2 cups boiling water
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup crumbled queso fresco cheese
    • Remaining ingredients:
    • 2 tablespoons achiote paste, crumbled
    • 2 garlic cloves, unpeeled
    • ½ cup fresh orange juice (about 1 medium orange)
    • ½ teaspoon kosher salt
    • Cilantro leaves (optional)
    • Pickled jalapeño pepper slices (optional)

1. To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain. Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours. 2. To prepare chicken, heat a small nonstick skillet over medi...

View full recipe at My Recipes

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