Healthified Mexican Kiwi Tostadas
Healthified Mexican Kiwi Tostadas
Provided by: live better america
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. Kiwifruitwith the bonus of vitamin C and fiberadds a subtle sweetness to the mix.
Ingredients
- 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
Directions
- 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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