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Under 30 Minutes

Under 30 Minutes

Grilled Chicken Tostadas

  • prep: 15 mins
    total time: 30 mins
  • servings: 4
Photography: WILLIAM MEPPEM

Ingredients

  • 4 boneless and skinless chicken breast halves
  • 8 corn tortillas (6 inches each)

For the Seasoning

  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 teaspoon coarse salt, plus more for seasoning
  • 1/4 teaspoon freshly ground pepper, plus more for seasoning
  • 2 red onions, sliced into 1/2-inch-thick rounds

For the Topping

  • Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream, for serving

Directions

  1. Step 1

    Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.

  2. Step 2

    Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.

  3. Step 3

    Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.

  4. Step 4

    Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

Source
Martha Stewart Living, June 2003