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!
Provided by Jackie Applegate
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 878.8 mg, Sugar 7.6 g
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