Tostada Night: Grilled Chipotle Chicken Tostadas
I’ve been on a little respite from blogging.Â I have done a fair bit of cooking recently but have been a bit busy so haven’t blogged in a week!Â I’ll catch you up this week!
Tonight I went to the grocery store intending to make Chipotle Shrimp Tostadas from Food & Wine but unfortunately the shrimp didn’t look good so I decided to improvise!Â Anyone who knows me, knows that improv probably isn’t my greatest skill — I once told my brother that preparation was my competitve edge in life.Â But improvising is what separates a cook from a chef, so I decided tonight was a good time to start experimenting!
I decided that the chipotle chicken would be just as good as chipotle shrimp.Â I didn’t have chipotle chile powder, which the original recipe called for, so I decided to combine chili powder and a diced chipotle chile in adobo sauce.Â It was very spicy but delicious.
I also added some diced avocado, feta cheese, and some green Tabasco sauce to the original slaw recipe.
We layered our crispy tortillas with refried black beans (from a can), the citrusy slaw, the spicy chicken, and sliced avocados and radishes.Â Tim and I both enjoyed the tostadas demonstrating to me that following my instincts can work!
Chipotle Chicken Tostadas
- 1 teaspoon vegetable oil, plus more for frying
- 4 corn tortillas
- Kosher salt
- 1 lb. chicken tenderloins (tenders)
- 1/2 teaspoon chili powder
- 1 chipotle pepper in adobo sauce diced
- 4 cups shredded cabbage or coleslaw mix
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- Juice from 1 lime
- 1/4 cup crumbled feta
- Green tobasco sauce
- 2 avocados
- 2 medium radishes, thinly sliced
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
Preheat a grill pan. In a medium bowl, toss the chicken with 1 teaspoon of vegetable oil, the diced chipotle chile, the chili powder, and some kosher salt.Â Grill the chicken over moderately high heat, turning once, until cooked through, about 5 minutes.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream, 1 chopped avocado, feta, 5-10 splashes of the green Tabasco sauce, and lime juice.Â Season with salt.
Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, and radishes.