In case you haven't noticed, I get bored making the same things all the time. We're not a "Thursday night is pork chop night" kind of family...or at least I'm not that kind of cook. I've mentioned I'm trying to cook the majority of our dinners either using the grill outside or the crockpot so I can avoid heating up my house too much in the insanely hot Phoenix summer. I've been on the lookout for new grilling recipes, so I was excited when I saw this one in a daily recipe email I get from Cooking Light. I love finding things to cook on the grill that aren't usually cooked on a grill, and tostadas seemed to fit the bill!
Grilled Chicken Tostadas
Source: MyRecipes.com via Cooking Light
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
1/2 teaspoon sugar
6 (8-inch) flour tortillas
6 cups packaged coleslaw
1 (7-ounce) can green salsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup (2 ounces) crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkinseed kernels, toasted (optional)
Prepare grill, or heat a grill pan over medium-high heat.
Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.
Amount per serving (6 servings total)
Calories from fat: 23%
Saturated fat: 3.6g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 1.2g
For some reason, the husband and I decided we'd have these for dinner after the kids went to bed--a random, middle of the week date night. It worked out well to mix up the slaw and tomatoes/olives while the chicken was on the grill, then once the chicken was cooked through and the tortillas were crisped, all we had to do was assemble.
We both REALLY liked these. And they were so filling. I was a little skeptical about the slaw mixture, but it worked great and was super tasty. I don't know if my kids would like these or not, but just because the last few times we've had tostadas, they haven't been very happy with it. These are something I would definitely make again...a great quick, healthy, light summer dinner!