The Mexican equivalent of an open-faced sandwich, these tostadas are light, bright, and refreshing thanks to smoky chicken and a crunchy slaw with sweet mango and sour lime. This is a fan favorite!
30min Duration 30min Prep Time 4 Servings Ingredients 1 lb boneless, skinless chicken breast 1 tsp chipotle chile powder 1/2 tsp sea salt, divided 2 tsp olive oil 3 tbsp plain Greek yogurt 1 tbsp lime zest plus 2 tbsp fresh lime juice 1 tsp chopped chipotle chiles in adobo sauce 1 tsp raw honey 1 10-oz bag shredded cabbage or cabbage slaw mix 1 mango, peeled, pitted and cut into 1/2-inch chunks 1/2 cup loosely packed fresh cilantro, chopped 4 6-inch corn tortillas Preparation Season chicken with chile powder and 1/4 tsp salt. In a large skillet, heat oil on medium-high. Meanwhile, in a large bowl, whisk yogurt, lime zest and juice, chiles in adobo sauce, honey and remaining 1/4 tsp salt. Add cabbage, mango and cilantro and toss to coat. Heat a small, nonstick skillet on medium. Add 1 tortilla to skillet and cook for 2 minutes per side, until crisp and lightly toasted. Repeat with remaining tortillas. Top tortillas with chicken and cabbage mixture. Nutrition Information Serving Size: 1 toastado Calories: 271 Carbohydrate Content: 28 g Cholesterol Content: 66 mg Fat Content: 4 g Fiber Content: 4 g Protein Content: 30 g Saturated Fat Content: 1 g Sodium Content: 233 mg Sugar Content: 9 g