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Cinco de Mayo Tostadas

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"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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Ingredients

1 h 10 m servings 581
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Grill chicken until no longer pink in the center, about 7 minutes.
  4. Meanwhile, place brown rice in a bowl. Mix in remaining lime juice and cilantro. Season with salt and pepper.
  5. 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.

Footnotes

  • 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


Per Serving: 581 calories; 20.4 63.5 44.5 97 879 Full nutrition

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