Instructions
| 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.
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| 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.
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| 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.
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| 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.
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| 5 |
Tip:
Tostadas are a great way to use stale tortillas.
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| 6 |
For a nutritional boost, use shredded kale and add avocado slices.
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