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Grilled Spicy Mexican Chicken Tostadas

Grilled Spicy Mexican Chicken Tostadas for Flavor Lovers

Try these Grilled Spicy Mexican Chicken Tostadas for a flavorful and customizable dinner option, perfect for spice lovers.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 tostadas
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, Skinless Chicken Breasts Consider portobello mushrooms or marinated tofu for a vegetarian alternative.
  • 2 tablespoons Olive Oil Helps the marinade adhere and keeps the chicken moist.
  • 1 tablespoon Lime Juice You can substitute with lemon juice in a pinch.
  • 2 teaspoons Chili Powder Adjust to your spice preference or use paprika for a milder taste.
  • 1 teaspoon Cumin Brings warmth and depth to the dish.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as an alternative.
  • 1 teaspoon Onion Powder Substitute with fresh onion while adjusting quantity as needed.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Tostadas
  • 8 small Corn Tortillas Swap in gluten-free tortillas if desired.
  • 1 can Refried Beans Black beans can be a tasty substitute.
  • 1 cup Shredded Lettuce Feel free to use any leafy green you prefer.
  • 1 cup Diced Tomatoes Enhance with diced avocados or guacamole if you’d like.
  • 0.5 cup Sliced Radishes Can be omitted or replaced with sliced cucumbers.
  • 1 cup Grated Cheese Try cheddar or Monterey Jack, or opt for dairy-free cheese for a vegan choice.
  • 0.5 cup Sour Cream Greek yogurt can be a healthier swap.
  • 0.25 cup Chopped Fresh Cilantro Substitute with parsley for a milder touch.
  • as desired Lime Wedges A must for the perfect zing when serving.

Equipment

  • grill
  • mixing bowl
  • Grilling Surface

Method
 

Cooking Instructions
  1. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Once mixed, coat the boneless, skinless chicken breasts thoroughly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  2. While the chicken marinates, preheat your grill to medium-high heat, aiming for around 400°F. Oil the grilling surface lightly to prevent sticking.
  3. Remove the marinated chicken from the refrigerator and place it on the preheated grill. Cook for about 6-7 minutes on each side without frequent flipping.
  4. Once the chicken is grilled, carefully remove it from the grill and set it on a cutting board. Let it rest for about 5 minutes, then slice the grilled chicken thinly.
  5. While the chicken rests, grill the small corn tortillas for about 1-2 minutes on each side until crispy.
  6. On each crispy tortilla, spread a layer of refried beans, top with sliced grilled chicken, shredded lettuce, diced tomatoes, and sliced radishes.
  7. Sprinkle grated cheese over the top, add a dollop of sour cream, and garnish with fresh chopped cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1tostadaCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store any leftover assembled tostadas in an airtight container for up to 3 days. For longer storage, freeze the grilled chicken separately for up to 3 months.

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