The moment I sat down to write this out, one of my favorite Latin songs came blasting on. I think it’s a sign of the universe approving of this recipe in a big way.
Or maybe I just have too much love for this song (Danza Kuduro by Don Omar – don’t judge, this song is my fuel).
I love crunchy tostadas. The crispy tortilla acts like a little plate that I can load up with whatever tasty deliciousness I want.
You’ve seen me make them bite-sized and stacked in Greek Hummus Tostada Stacks, and all the way back to my first tostada I ever made all by my lonesome.
The point being, I love me some tostada action.
Something about biting into this tostada loaded up with a bunch of delicious ingredients makes me want to dance and wiggle all around.
The sweet and spicy glazed chicken is juicy and flavorful. The grapefruit salsa brings some acidity, a touch of sweetness and spicy to the party.
Then top it all off with a creamy avocado cream sauce to cool things off to make the entire dish sing.
The key to the perfect tostada is hitting it with a pinch of salt the moment it comes out of the hot oil. That little splash of salt will impact the flavor of the entire dish in a big way (plus if you “accidently” break any, they make for a great snack as you make more… be sure to break at least one while you’re cooking ok?).
Even though this recipe is made for two, I totally wouldn’t judge you if you made it just for yourself…
In fact, I encourage this choice. 100%.
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Grapefruit Salsa Recipe
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Ingredients
2 Grapefruits, cut into small chunks
1/2 Jalapeño, diced
juice from half a Lime
1 1/2 tablespoons Fresh Cilantro, chopped
salt and pepper
Directions
In a small bowl, stir together ingredients for the grapefruit salsa. Set in the refrigerator to chill until ready to serve.
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Avocado Sauce Recipe
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Ingredients
1 Avocado, peeled and pitted
1/2 cup Sour Cream
juice from one Lime
salt and pepper
Directions
In a blender, blend together ingredients for avocado sauce. Set in the refrigerator to chill until ready to serve.
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Spicy Chicken Tostadas Recipe
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Ingredients
4 Corn Tortillas, small
Canola Oil
For the Chicken:
2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Olive Oil
1/4 cup Agave Nectar
1 1/2 tablespoons Rice Vinegar
1 tablespoon Soy Sauce
1 tablespoon Grapefruit Juice
1 clove Garlic, minced
1/2 teaspoon Crushed Red Pepper Flakes
Directions
Fry the Tortillas:
In a small skillet, add canola oil until about 1 inch deep. Heat oil over medium-high heat.
Once the oil is hot and shimmering, fry corn tortillas one at a time, until golden brown, approximately 1-2 minutes per side.
Remove to a paper-towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas. Set aside.
Cook the Chicken:
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat.
Season chicken with salt and pepper, then brown in the hot skillet for approximately 2 to 3 minutes.
In a small bowl, stir together agave, rice vinegar, soy sauce, grapefruit juice, garlic and red pepper flakes.
When the chicken is browned, remove from skillet and add the soy sauce mixture to the pan.
Cook over medium heat until thickened, approximately 5 minutes.
Add the chicken back to the skillet and toss.
Cook another minute or two, then remove from heat and keep warm.
To Serve:
To build your tostadas, divide the glazed chicken evenly among the tostadas.
Top with grapefruit salsa and drizzle with avocado sauce.
Top with a final sprinkle of chopped cilantro.
Recommended
Cuisinart Stainless Steel Mixing Bowls
Vitamix 5200 Blender
Vitamix 750 Blender
Hamilton Beach Blender