Marinade:
½ c. fresh lime juice
¼ c. soy sauce
¼ c. vegetable oil
1 T. honey
2 tsp minced garlic
1 ½ tsp chili powder
Tostadas:
6 boneless skinless chicken breasts
8 small corn tortillas (or flour tortillas)
1 ½ c. shredded Monterey jack cheese
Serve with:
monterey jack cheese, salsa, guacamole, sour cream, cilantro, green onions, tomatoes, lettuce, Spanish rice
Slice chicken breasts in half width-wise (so they are not quite so thick) and place in marinade overnight. Grill until no longer pink in the middle. Let rest 5 minutes before slicing into ½ inch strips.
Lightly brush tortillas with vegetable oil. Grill on each side until slightly brown. Before removing, sprinkle with 1 T. cheese and let melt.
Serve with additional toppings listed.
Recipe From: Sisters' Cafe
1 comment:
These tostadas rocked! The chicken was a-mazing! We added black beans to the list of toppings (tomatoes, cilantro, cheese, salsa, sour cream, and guac) and it was delish. Will definitely use this marinade and recipe again!
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