3 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1 tablespoon lime juice
2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
1 (15-ounce) can unsalted black beans, rinsed and drained
8 (6-inch) corn tostadas
How to Make It
Combine jicama, cabbage, onion, cilantro, 1 tablespoon lime juice, and 1/8 teaspoon kosher salt in a bowl. Combine chili powder, oregano, pepper, and 1/8 teaspoon kosher salt in a bowl. Rub spice mixture evenly over chicken. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Shred chicken with 2 forks. Place 1 tablespoon lime juice, adobo sauce, and beans in a microwave-safe bowl. Cover with plastic wrap; microwave at HIGH 40 to 60 seconds or until thoroughly heated. Mash bean mixture with a fork; spread evenly over tostadas. Top evenly with chicken mixture and jicama mixture.