NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

1 tsp extra virgin olive oil

0.25 cup white onion

1 clove garlic

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cotija cheese

0.5 cup romaine lettuce

2 medium radishes

0.5 medium lime

PREPARATION

• 1

  Preheat your oven to 400°F; place the corn tortillas on a baking sheet and bake for 4-5 minutes per side until they are crisp and golden brown.

• 2

  In a large skillet, heat the extra virgin olive oil over medium heat, then add the diced white onion and sauté until soft and translucent.

• 3

  Stir in the minced garlic, tomato puree, chipotle peppers, oregano, sea salt, and black pepper, allowing the sauce to simmer for about 5 minutes to develop flavor.

• 4

  Fold the shredded chicken breast into the skillet, tossing thoroughly to ensure every piece is coated in the smoky sauce, and cook until the chicken is heated through.

• 5

  To assemble, place the toasted corn tortillas on plates and divide the warm chicken tinga mixture evenly among the shells.

• 6

  Top each tostada with a generous layer of shredded romaine lettuce, sliced radishes, a sprinkle of crumbled Cotija cheese, and a bright squeeze of fresh lime juice.