| The moment I sat down to write this out, one of my favorite Latin songs came blasting on. I think it's a sign of the universe approving of this recipe in a big way. Or maybe I just have too much love for this song (Danza Kuduro by Don Omar – don't judge, this song is my fuel). I love crunchy tostadas. The crispy tortilla acts like a little plate that I can load up with whatever tasty deliciousness I want. You've seen me make them bite-sized and stacked in Greek Hummus Tostada Stacks, and all the way back to my first tostada I ever made all by my lonesome. The point being, I love me some tostada action. Something about biting into this tostada loaded up with a bunch of delicious ingredients makes me want to dance and wiggle all around. The sweet and spicy glazed chicken is juicy and flavorful. The grapefruit salsa brings some acidity, a touch of sweetness and spicy to the party. Then top it all off with a creamy avocado cream sauce to cool things off to make the entire dish sing. The key to the perfect tostada is hitting it with a pinch of salt the moment it comes out of the hot oil. That little splash of salt will impact the flavor of the entire dish in a big way (plus if you "accidently" break any, they make for a great snack as you make more… be sure to break at least one while you're cooking ok?). Even though this recipe is made for two, I totally wouldn't judge you if you made it just for yourself… In fact, I encourage this choice. 100%. Ingredients - 2 Grapefruits, cut into small chunks
- 1/2 Jalapeño, diced
- juice from half a Lime
- 1 1/2 tablespoons Fresh Cilantro, chopped
- salt and pepper
Directions - In a small bowl, stir together ingredients for the grapefruit salsa. Set in the refrigerator to chill until ready to serve.
Ingredients - 1 Avocado, peeled and pitted
- 1/2 cup Sour Cream
- juice from one Lime
- salt and pepper
Directions - In a blender, blend together ingredients for avocado sauce. Set in the refrigerator to chill until ready to serve.
Ingredients - 4 Corn Tortillas, small
- Canola Oil
For the Chicken: - 2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1/4 cup Agave Nectar
- 1 1/2 tablespoons Rice Vinegar
- 1 tablespoon Soy Sauce
- 1 tablespoon Grapefruit Juice
- 1 clove Garlic, minced
- 1/2 teaspoon Crushed Red Pepper Flakes
Directions Fry the Tortillas: - In a small skillet, add canola oil until about 1 inch deep. Heat oil over medium-high heat.
- Once the oil is hot and shimmering, fry corn tortillas one at a time, until golden brown, approximately 1-2 minutes per side.
- Remove to a paper-towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas. Set aside.
Cook the Chicken: - In a medium skillet, heat 1 tablespoon olive oil over medium-high heat.
- Season chicken with salt and pepper, then brown in the hot skillet for approximately 2 to 3 minutes.
- In a small bowl, stir together agave, rice vinegar, soy sauce, grapefruit juice, garlic and red pepper flakes.
- When the chicken is browned, remove from skillet and add the soy sauce mixture to the pan.
- Cook over medium heat until thickened, approximately 5 minutes.
- Add the chicken back to the skillet and toss.
- Cook another minute or two, then remove from heat and keep warm.
To Serve: - To build your tostadas, divide the glazed chicken evenly among the tostadas.
- Top with grapefruit salsa and drizzle with avocado sauce.
- Top with a final sprinkle of chopped cilantro.
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