Healthified Mexican Kiwi Tostadas

Healthified Mexican Kiwi Tostadas

Healthified Mexican Kiwi Tostadas
Provided by:
total prep
220 calories • 70% less sat fat than the original recipe— see the comparison. Layer open-face tortillas with Mexican-style goodness and host a tostada bar at your house. Kiwifruit—with the bonus of vitamin C and fiber—adds a subtle sweetness to the mix.


  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1 ounce Monterey Jack cheese with jalapeño chile peppers, shredded
  • Additional thick ‘n chunky salsa (optional)
  • 1/8 teaspoon salt
  • 8 ounces skinless, boneless chicken breast
  • 1 teaspoon cooking oil
  • 1/4 cup light sour cream
  • 2 tablespoons thick ‘n chunky salsa
  • 4 6-inch corn tortillas, warmed,* or purchased baked tostada shells
  • 2 cups shredded romaine lettuce
  • 3 kiwifruit, peeled and sliced


  • In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170ºF), turning once halfway through grilling.
  • Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.
  • * For a crisp tortilla, coat corn tortillas with nonstick cooking spray. Bake in a 400ºF oven for 10 to 15 minutes or until crisp, turning once halfway through baking time.

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