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Grilled Spicy Mexican Chicken Tostadas

Grilled Spicy Mexican Chicken Tostadas for Flavorful Gatherings

Enjoy grilled spicy Mexican chicken tostadas with a perfect blend of textures and flavors for a delicious gathering.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Chicken Breasts Swap for chicken thighs for more flavor.
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lime Juice Use lemon juice if out of lime.
  • 2 teaspoons Chili Powder Consider cayenne for extra heat.
  • 1 teaspoon Cumin No direct substitute but coriander adds brightness.
  • 1 teaspoon Garlic Powder Fresh minced garlic works too.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt Try sea salt for better taste.
  • 1 teaspoon Pepper Fresh-ground for a better taste.
For the Tostadas
  • 8 pieces Corn Tortillas Flour tortillas can be used for a different texture.
  • 1 cup Refried Beans Opt for mashed black beans for a twist.
  • 2 cups Shredded Lettuce Swap in shredded cabbage for added crunch.
  • 1 cup Diced Tomatoes Sliced cherry tomatoes can work as an alternative.
  • 1 cup Sliced Radishes Cucumbers can substitute for milder notes.
  • 1 cup Grated Cheese Cheddar or Monterey Jack preferred.
  • 1/2 cup Sour Cream Use Greek yogurt for a healthier option.
  • 1/4 cup Fresh Cilantro Green onions can be used for similar freshness.
  • 2 pieces Lime Wedges Use lemon in a pinch.

Equipment

  • Grill
  • Small bowl
  • Shallow Dish
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper until fully blended.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring both sides are coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat your grill to medium-high heat (around 400°F). Ensure the grill is hot for achieving grill marks.
  4. Once the grill is heated, remove the chicken from the marinade and place it on the grill. Cook for about 6–7 minutes on each side until fully cooked.
  5. After grilling, transfer the chicken to a cutting board and let it rest for about 5 minutes.
  6. While the chicken rests, place the corn tortillas on the grill for 1–2 minutes per side until slightly charred.
  7. Spread a generous layer of refried beans on each tortilla.
  8. Slice the rested chicken into strips and layer it over the refried beans. Add shredded lettuce, diced tomatoes, and sliced radishes.
  9. Finish by sprinkling grated cheese over the top and adding a dollop of sour cream. Garnish with freshly chopped cilantro and serve with lime wedges.

Nutrition

Serving: 1tostadaCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize toppings and try adding jalapeños for an exciting twist.

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