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.
I really enjoyed these tostadas! I have only just discovered jicama and I'm in love. Topping with the jicama slaw was perfect for contrasting the spice. These were definitely a little too spicy for my taste and I'd love some suggestions on how to cut the spice back (extreme novice chef over here). If spicy foods are not your thing you probably won't enjoy these.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.