Ingredients

The following ingredients have 6 Servings
  • 2 limes
  • 3 Tbsp. extra virgin olive oil
  • 1 clove garlic, minced
  • 3 boneless skinless chicken breast (about 1 1/2 p0unds)
  • kosher salt
  • fresh ground pepper
  • 1 cup sour cream
  • 6 (6 inch) corn tortillas ( I used the Hand Made Style white corn tortillas from La Tortilla Factory)
  • additional olive oil
  • easy guacamole
  • pico de gallo

Instruction

  • In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic.  Season with salt and pepper.  Add chicken and marinate for 1 hour.
  • While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema.  Store in refrigerator until ready to serve.
  • Preheat grill to high.  Grill chicken for about 4-6 minutes per side until juices run clear.
  • Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp.  Remove from grill and sprinkle with salt.
  • Slice cooked chicken breasts into slices and build tostadas.  To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema.  Serve with Bush’s Texas Ranchero Grillin’ Beans on the side.  Makes 6 tostadas.