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Grilled Chicken Tostadas Recipes
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Recipe Name : Grilled Chicken Tostadas
Country : United States
Rating :
Category : Home > Poultry > Chicken
Chef : Cooking Light
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* Pickled Onions:
* 4 cups thinly sliced red onion (about 1 large)
* 2 cups boiling water
* 1/2 cup fresh orange juice (about 1 medium orange)
* 1/2 cup red wine vinegar
* 1/8 teaspoon kosher salt
* Chicken:
* 2 garlic cloves, unpeeled
* 1/2 cup fresh orange juice (about 1 medium orange)
* 1/2 cup red wine vinegar
* 2 tablespoons achiote paste, crumbled
* 2 tablespoons fresh lime juice
* 2 teaspoons olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon ground allspice
* 1/4 teaspoon freshly ground black pepper
* 1 1/2 pounds skinless, boneless chicken breasts
* Remaining ingredients:
* Cooking spray
* 12 (6-inch) corn tortillas
* 2 cups shredded leaf lettuce
* 3/4 cup chopped peeled avocado
* 3/4 cup crumbled queso fresco cheese
* Pickled jalapeño pepper slices (optional)
* Reduced-fat sour cream (optional)
* Cilantro leaves (optional)

* 1. To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain. Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours.

* 2. To prepare chicken, heat a small nonstick skillet over medium heat. Add garlic to pan; cook 7 minutes or until tender, stirring occasionally. Remove garlic from pan; peel and mash. Combine garlic, 1/2 cup orange juice, and the next 7 ingredients (through pepper) in a large zip-top plastic bag. Seal bag, and shake vigorously to dissolve achiote paste. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Add chicken to bag, and seal and marinate in refrigerator for 30 minutes, turning bag occasionally.

* 3. Prepare grill.

* 4. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 15 minutes. Shred with 2 forks.

* 5. Lightly coat tortillas on each side with cooking spray.
Place tortillas on grill rack; grill 2 minutes on each side or until lightly browned.

* 6. Arrange 2 tortillas, overlapping halfway, on each of 6 plates. Top each serving with about 1/2 cup chicken mixture and about 1/2 cup pickled onions. Drizzle evenly with vinegar mixture. Top each serving with 1/3 cup lettuce, 2 tablespoons avocado, and 2 tablespoons cheese. Garnish with jalapeños, sour cream, and cilantro, if desired.