Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Maureen Callahan
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 tostadas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

349 calories; fat 10.8g; saturated fat 2.4g; sodium 600mg.
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