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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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
25 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

I like it spicy so I added more chiles and adobo sauce to the tomato mixture for an added kick.

Nutrition Facts

581 calories; protein 44.5g; carbohydrates 63.5g; fat 20.4g; cholesterol 96.9mg; sodium 878.8mg. Full Nutrition
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