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Chicken Tostadas with Pico de Gallo


PREP TIME: 0min COOK TIME: 40min
Serves 4

PREP TIME: 0min COOK TIME: 40min
Serves 4

  • 337
  • 23g
  • 422mg
  • 3g
    Sat. Fat
  • 2.5g


3 ripe tomatoes, chopped

1/4 white onion, finely chopped

2 tbsp. fresh cilantro, chopped

1 jalapeño, seeded and finely chopped

2 tbsp. lime juice

3 tbsp. olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. brown sugar

salt and freshly ground pepper

8 corn tortillas (7-inch)

2 cups Romaine lettuce, shredded

2 radishes, trimmed and thinly sliced

1/4 cup feta cheese, crumbled

1/4 cup cilantro leaves

1/4 cup sour cream

lime wedges

Step 1

Pico de Gallo: Stir the tomatoes with the onion, cilantro, jalapeño, lime juice and salt. Chill for at least one hour before serving. Adjust the salt to taste.

Step 2

Grilled Chicken: Whisk the oil with the cumin, smoked paprika, garlic, brown sugar, salt and pepper. Brush on both sides of each tortilla. Toss the remaining mixture with the chicken.

Step 3

Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Grill the tortillas for 30 seconds to 1 minute per side or until crisp and golden brown. Slice chicken thinly.

Step 4

Tostadas: Scatter shredded lettuce and radishes over each tortilla. Top with sliced chicken, feta and pico de gallo. Garnish with cilantro. Serve with sour cream and lime wedges.

Step 6

For a nutritional boost, use shredded kale and add avocado slices.

Chicken Tostadas with Pico de Gallo

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Mouth-watering goodness. Serves 4