Description
A vibrant and flavorful dish featuring grilled chicken on crispy corn tortillas, topped with refried beans, cheese, and fresh vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 can (15 ounces) refried beans
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced radishes
- 1 cup grated cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Place the chicken breasts in a shallow dish, pouring the marinade over them. Ensure each piece is well-coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat the grill to medium-high heat.
- Once the grill is heated, place the chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has nice grill marks.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
- While the chicken is resting, heat the corn tortillas on the grill for 1-2 minutes on each side until they are crispy and slightly charred.
- To assemble each tostada, spread a generous amount of refried beans on each grilled tortilla.
- Top with slices of grilled chicken, a handful of shredded lettuce, diced tomatoes, and sliced radishes.
- Sprinkle cheese over the top, then add a dollop of sour cream.
- Garnish with chopped cilantro and serve with lime wedges on the side for extra zest.
Notes
Customize toppings based on personal preference, utilizing seasonal veggies for freshness.
