CHICKEN FAJITA TOSTADAS

Chicken Fajita Tostadas image

Provided by dianegrapegrower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

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1 lb chicken breast, cut in bite sized pieces
marinade (see below)
2 tablespoons olive oil
1/4 cup tequila
2 tablespoons hot sauce
1 -2 tablespoon fajita seasoning mix (we like Penzey's)
1 cup orange juice
4 corn tortillas (best to use commercial tostada crowns or flat tostada shells)
1 (15 ounce) can black beans, drained and rinsed. (or sub commercial refried beans)
1/2 head lettuce, shredded
1 cup cherry tomatoes, halved
1 avocado, diced
5 green onions, chopped
1/2 cup sliced black olives (optional)
1/2 cup radish, sliced (optional)
1/2 cup grated cheddar cheese
1 teaspoon seasoning salt
1 teaspoon seasoned pepper
1/2 teaspoon garlic powder
2 tablespoons grated parmesan cheese
1 tablespoon water
1/3 cup olive oil
1/3 cup balsamic vinegar

Steps:

Combine chicken and marinade ingredients in bowl or zipper bag. Allow to marinate in the refrigerator at least 4 hours.
Prepare all vegetables. Grate cheese.
Prepare dressing.
In wok or large frying pan, heat olive oil. Drain chicken, and saute until cooked through. While chicken is cooking, heat beans (microwave is great for this). Heat tostada shells in oven.
To assemble, place tostada shells or crowns on plates. Divide ingredients between plates as follows: Top shells with beans and chicken. Add lettuce, tomatoes, avocado, green onion, olives, radishes, and grated cheese, as desired.
Serve, passing dressing at table.

Nutrition Facts : Calories 805.2, Fat 49.6, SaturatedFat 11.2, Cholesterol 89.7, Sodium 418.1, Carbohydrate 51.8, Fiber 16, Sugar 7.8, Protein 41.8