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!

Jackie Harroll


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


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.

  • 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; 20.4 g total fat; 97 mg cholesterol; 879 mg sodium. 63.5 g carbohydrates; 44.5 g protein; Full Nutrition