Step 1

Pico de Gallo: Stir the tomatoes with the onion, cilantro, jalapeno, 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 5

Tip: Tostadas are a great way to use stale tortillas.

Step 6

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