Our Recipes

Grilled Chicken and Chimichurri Tostadas

  • Yield: 12 servings (2 tacos per serving)
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes + 1 hour chilling time

Ingredients

24 Frescados Yellow Corn Tortillas
1 1/4 cups finely chopped fresh parsley
1 cup extra-virgin olive oil
3/4 cup finely chopped fresh cilantro
1/3 cup red wine vinegar
3 tbsp lemon juice
3 cloves garlic, minced
1 tsp salt
3/4 tsp hot pepper flakes
1/2 tsp dried oregano
1/3 cup olive oil
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp Worcestershire sauce
1 tsp each salt and freshly cracked pepper
1/2 tsp brown sugar
12 boneless skinless chicken breasts (about 4 lb)
3 ripe avocados, pitted and peeled
1/3 cup sour cream
2 tbsp lime juice
1 tsp salt
Oil, for deep frying
1 1/2 cups shaved red onion
1 1/2 cups chopped tomatoes
12 lemon wedges (optional)

Preperation

Chimichurri Sauce: Stir together parsley, olive oil, cilantro, vinegar, lemon juice, garlic, salt, hot pepper flakes and oregano. Cover and refrigerate for at least 30 minutes or up to 24 hours.

Grilled Chicken: Stir together olive oil, lemon zest, lemon juice, Worcestershire sauce, salt, pepper and brown sugar; toss with chicken. Cover and refrigerate for at least 1 hour or up to 4 hours. Grill chicken on greased grill over medium-high heat for 5 to 7 minutes per side or until chicken is grill-marked and cooked through. Let rest for 5 minutes; slice thinly.

Avocado Crème: Mash avocados with sour cream, lime juice and salt.

Assembly: For each serving, heat oil to 375°F. Fry 2 tortillas for 3 to 5 minutes or until golden brown and crisp. Drain on paper towel. Top each tostada with 1 tbsp (.6 oz) Avocado Crème, ½ cup (2 oz) grilled chicken slices, 1 tbsp (.6 oz) Chimichurri Sauce, 2 tbsp (.6 oz) red onion and 2 tbsp (1 oz) chopped tomatoes. Serve with lemon wedge (if desired).

Nutritional Info

Per 1/12 recipe
Calories 610
Fat 38g
Cholesterol 90mg
Sodium 650mg
Carbohydrate 28g
Fiber 3g
Sugars 2g
Protein 38g