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Gluten-Free

Smoky Chicken Tostadas with Chipotle Chile Slaw

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!

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None

Servings
4
Prep Time
30 min
Duration
30 min

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1 tsp chipotle chile powder
  • 1/2 tspĀ  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

  1. Season chicken with chile powder and 1/4 tsp salt. In a large skillet, heat oil on medium-high.
  2. 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.
  3. 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.
  4. 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g