Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 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.

Ratings & Reviews

Spicy is right!

Jessica
April 15, 2015
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.