Jess Bentley
@SliceofJess
00:20
Prep
00:20
Marinate
00:10
Cook
00:50
Total Time
Ingredients & Directions
Directions
Chicken Marinade
1
orange, juiced
1
lime, juiced
2 tablespoons
taco seasoning
1 lb
- Mixt the juice from the orange and lime with the taco seasoning.
- Marinate the chicken in the citrus marinade for a minimum of 20 minutes.
Avocado Corn Salsa
1 cup
corn, fresh or thawed from frozen
1/3 cup
red onion, diced
1 tablespoon
jalapeno, minced
1/3 cup
cherry tomatoes, sliced
1/4 cup
cotija cheese
2 tablespoons
lime juice
1 teaspoon
blackening seasoning
1/4 cup
cilantro
1
avocado, sliced
1/2 teaspoon
salt, if needed
- While chicken is marinating, mix together all ingredients for the salsa in a large bowl.
- Cover and place in the refrigerator until you are ready to assemble the tostadas.
Chicken Tostadas
8
flat tostada shells
15 oz can
refried black beans
Mexican crema or sour cream, if desired
shredded lettuce, as desired
- Heat a large skillet over medium-high heat.
- Remove chicken from marinade with a slotted spoon and discard used marinade.
- Pan fry the chicken chunks for about 10 minutes, or until the internal temperature reaches at least 165°F.
- While the chicken is cooking, heat up the refried beans and warm the tostadas.
- To serve, simply place the warmed tostada shell on a plate, spread with desired amount of refried beans, top with cooked chicken, salsa, lettuce and drizzle with Mexican crema or sour cream.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Citrus Chicken Tostadas
Jess Bentley
@SliceofJess
Yield: 8
00:20
Prep
00:20
Marinate
00:10
Cook
00:50 Total Time
Ingredients
Directions
Chicken Marinade
1
orange, juiced
1
lime, juiced
2 tablespoons
taco seasoning
1 lb
- Mixt the juice from the orange and lime with the taco seasoning.
- Marinate the chicken in the citrus marinade for a minimum of 20 minutes.
Avocado Corn Salsa
1 cup
corn, fresh or thawed from frozen
1/3 cup
red onion, diced
1 tablespoon
jalapeno, minced
1/3 cup
cherry tomatoes, sliced
1/4 cup
cotija cheese
2 tablespoons
lime juice
1 teaspoon
blackening seasoning
1/4 cup
cilantro
1
avocado, sliced
1/2 teaspoon
salt, if needed
- While chicken is marinating, mix together all ingredients for the salsa in a large bowl.
- Cover and place in the refrigerator until you are ready to assemble the tostadas.
Chicken Tostadas
8
flat tostada shells
15 oz can
refried black beans
Mexican crema or sour cream, if desired
shredded lettuce, as desired
- Heat a large skillet over medium-high heat.
- Remove chicken from marinade with a slotted spoon and discard used marinade.
- Pan fry the chicken chunks for about 10 minutes, or until the internal temperature reaches at least 165°F.
- While the chicken is cooking, heat up the refried beans and warm the tostadas.
- To serve, simply place the warmed tostada shell on a plate, spread with desired amount of refried beans, top with cooked chicken, salsa, lettuce and drizzle with Mexican crema or sour cream.
