Photo: Justin Walker
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 tostadas)

Make your next family dinner a fiesta! These spicy tostadas are safe to serve to even the pickiest of eaters. If you've got young ones who can't handle the heat, leave the spice rub off their chicken breasts before cooking. Split the bean mixture before adding the adobo sauce, too. It's flavorful but may be too warm for sensitive palates. One serving of this fast Mexican dinner is a hearty two tostadas, and the serving of jicama slaw on each tostada is gracious; serve with a side of grilled corn or a tomato-avocado stacked salad. Save this recipe for when you need a quick one-dish dinner.

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.

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