Tostada Night: Grilled Chipotle Chicken Tostadas

I’ve been on a little respite from blogging.  I have done a fair bit of cooking recently but have been a bit busy so haven’t blogged in a week!  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!  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.  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.  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.  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.  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.  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.  Season with salt.

Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, and radishes.

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