Lambeau Leap Tostadas
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
58
Spice
60
Sweetness
48
Sourness
41
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
1 tbsp
Cilantro Leaves (chopped)1 small
Red Onion (diced)1
Salt110 g
Spice (blackening)1 tbsp
Canola Oil90 g
Sour Cream1 tsp
Sugar1 tbsp
Balsamic Vinegar (white)Directions:
1
Salsa: Put the mango into a mixing bowl
2
Add the chopped cilantro, red onion, scallions, roasted pepper, salt and pepper, to taste
3
Mix to combine
4
Set aside
5
Preheat the grill to medium
6
Dust the chicken in the blackening spice and grill over medium heat until cooked through
7
The chicken should cook in 10 to 15 minutes depending on how hot the coals are
8
Remove the chicken to a cutting board and let rest for a few minutes
9
Thinly slice the chicken and cover to keep warm
10
Heat about 1/2-inch of canola oil in a heavy-bottomed skillet to 365 degrees F
11
Fry the tortillas until crispy, then set aside on paper towels
12
Mix the sour cream and chipotle together in a small bowl
13
Set aside
14
Toss the greens in with a scant amount of lemon juice, the sugar, white balsamic and oil
15
To assemble: Put the tortillas on a flat serving platter and drizzle with the sour cream mixture
16
Top with greens, sliced chicken and salsa
17
Garnish with queso fresco, and serve