Chicken Tostadas With Radish Slaw Recipes

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CHICKEN TOSTADAS



Chicken Tostadas image

Chicken and veggie tostadas are baked in oven.

Provided by Sonia S.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 11

2 skinless, boneless chicken breasts, diced
½ (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6 corn tostada shells
1 cup shredded Mexican cheese blend
1 tomato, diced
¾ red onion, diced
¾ green bell pepper, diced
½ cup chopped fresh cilantro
¼ cup salsa, or to taste
¼ cup sour cream, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
  • Bake in the preheated oven until crispy, 10 to 15 minutes.
  • Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g

CHICKEN TOSTADAS WITH RADISH SLAW



Chicken Tostadas with Radish Slaw image

Provided by Jeanne Kelley

Categories     Chicken     Braise     Dinner     Lunch     Avocado     Root Vegetable     Radish     Tortillas     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

for the chicken
fresh orange juice, 2/3 cup (5 fl oz/150 ml)
fresh lime juice, 3 tbsp
achiote paste, 3 tbsp
yellow onion, 1 small, chopped
garlic, 2 cloves, chopped
dried oregano, 1/2 tsp
boneless, skinless chicken thighs, 2 lb (1 kg)
kosher salt and freshly ground pepper
for the radish slaw
radishes, 2 1/2 cups (about 18) trimmed, halved, and thinly sliced
green onions, 2, thinly sliced
fresh cilantro, 1/3 cup (1/2 oz/15 g) chopped
fresh lime juice, 1 tbsp
corn oil, for frying
corn tortillas, 12, each 4 inches (10 cm) in diameter
cotija cheese, 3 oz (90 g), crumbled
avocados, 2 large, halved, pitted, peeled, and sliced

Steps:

  • To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth. Add the onion, garlic, and oregano and mix well. Add the chicken thighs and turn to coat evenly. Sprinkle the chicken with salt.
  • Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes. Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes.
  • Remove from the heat and let cool slightly, then shred the chicken. Season with salt and pepper.
  • To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix. Season with salt.
  • Pour oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking. One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes. As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt.
  • Arrange 2 tortillas side by side on each individual plate. Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken. Top the tostadas evenly with the cheese and the avocado slices and serve.

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
  • To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
  • To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
  • Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

PULLED CHICKEN TOSTADAS



Pulled Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

5 slices bacon, chopped
2 onions, thinly sliced
One 14-ounce can diced or crushed fire-roasted tomatoes
2 cups shredded rotisserie chicken, skin removed (about 10 ounces)
1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can
1/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 cups shredded coleslaw mix
Juice of 1/2 lime
8 corn tostadas
1/2 cup sour cream
1 avocado, chopped

Steps:

  • Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
  • Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
  • Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
  • Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.

Nutrition Facts : Calories 600, Fat 44 grams, SaturatedFat 15 grams, Cholesterol 88 milligrams, Sodium 1068 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 22 grams, Sugar 11 grams

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