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Yucatan Grilled Chicken Tostadas

Yucatan Chicken Tostadas have marinated grilled chicken, refried black beans, a zesty cabbage slaw and guacamole served with an authentic habanero sauce.

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 4 servings
Calories: 450 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

Chicken
  • 2 lbs chicken breasts large, boneless
  • 1 tbsp lime juice or white vinegar
  • 3.5 oz achiote paste (See Note 1)
  • 2 tsp vegetable oil
  • 1/2 tsp salt
Slaw
  • 1/2 green cabbage sliced thin
  • 1/2 red onion thinly sliced
  • 1/2 bunch cilantro chopped
  • 3/4 tsp salt
  • 1/4 cup lime juice (2 limes) or white vinegar
  • 1/4 cup Mexican crema (optional)
Habanero Sauce
  • 4 oz habanero chiles yellow or orange, stems removed
  • 1/2 small white onion (about 1/3 cup)
  • 2 garlic cloves
  • 1 tbsp distilled white vinegar
  • 1 1/2 tsp salt
Toppings (optional)
  • 1 avocado sliced or mashed
  • guacamole
  • marinated red onions (See Note 2)
  • Monterey jack cheese shredded (See Note 3)

Instructions

Slaw
    Cup of Yum
  1. In a bowl add thinly slice cabbage and red onion along with chopped cilantro.
  2. In a small bowl, combine 1/4 cup water, the vinegar or lime, salt and crema (similar to sour cream). Pour over cabbage mix, tossing to coat. Chill until serving.
Habanero Sauce
  1. In a small saucepan add 1 cup of water, habanero chiles, onion, and garlic. Bring to a boil, reduce heat to simmer and cover. Simmer until chiles are very tender, about 15 minutes. Puree chile mixture in a food processor with vinegar and salt until smooth. May keep refrigerated up to 1 week covered.
Chicken
  1. In a medium bowl, combine vinegar or lime juice, achiote, oil, and salt; add chicken and turn to coat well. Allow it to marinate while you heat up the grill.
  2. Set grill to medium-high (325°F to 350°F). Grill, turning once, until chicken is cooked through or internal temperature is 165°F, about 10 minutes total. Let cool, shred and set aside.
Assemble Tostadas
  1. Set the tostada shells on a platter and top with black beans, chicken, cabbage slaw. Serve sauce on the side with optional toppings.

Notes

  • Achiote paste is ground annatto powder mixed with masa and spices. It typically comes in a 3.5 ounce rectangle package. We will be using HALF of this paste. Keep remaining for another use. Annatto powder may be substituted, but use 1 tablespoon.
  • For the marinated red onion, thinly slice half a red onion and in a bowl cover with rice wine vinegar or white vinegar, a pinch EACH of sugar (if using white vinegar only), kosher salt and Mexican oregano. Marinate for 15 minutes minimum.
  • If you want a more authentic Mexican cheese, try queso quesadilla,  also known as asadero cheese. It's a white cheese that melts beautifully.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 21g (7%) Protein 53g (106%) Fat 18g (28%) Saturated Fat 4g (20%) Cholesterol 153mg (51%) Sodium 1065mg (44%) Potassium 1562mg (45%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 2695IU (54%) Vitamin C 131.2mg (146%) Calcium 134mg (13%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 21g 7%
Protein 53g 106%
Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 153mg 51%
Sodium 1065mg 44%
Potassium 1562mg 33%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 2695IU 54%
Vitamin C 131.2mg 146%
Calcium 134mg 13%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.