Cassie’s Ruminations

Chile Lime Chicken Tostadas

This was a quick and easy dinner that I came up with on the fly. I had some skinless boneless chicken thighs that needed to be used up, so I threw together a Mexican-inspired wet rub, grilled them up, along with some tortillas, and made some very tasty tostadas. I think the marinade would also go great on shrimp.

Chile Lime Chicken Tostadas
Serves 4

For the wet rub:
3 tbsp fresh lime juice
½ tbsp chili powder (I like Gebhardt)
½ tsp black pepper
1 tsp ground cumin
2 large cloves garlic, pressed
⅛ tsp onion powder
dash cayenne pepper

For the meat:
1 lb skinless boneless chicken thighs

For the rest:
4 large (“burrito size”) flour tortillas
1 large can chili beans (I like Bush’s)
4 leaves romaine lettuce, shredded
4 small tomatoes, cubed

Preheat the grill to medium heat.

Mix together the wet rub ingredients and coat the chicken pieces evenly. Place them on the grill and cook for 6-7 minutes on each side or until cooked through. After turning them over, place the tortillas on the upper rack of the grill to toast. If you don’t have an upper rack, wait until the chicken is off the grill to quickly toast them up over the direct heat.

While the chicken is cooking, warm up the beans and cut up the veggies.

Assemble tostadas as you see fit.