2 chicken breasts
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime Rub
6 corn tortillas
1 head of romaine lettuce
1 can corn
1 can black beans
8 oz. Mexican blend shredded cheese
1 cup pico de gallo
1/2 cup sour cream
1 lime (cut into wedges)
4 Tbsp. olive oil
Preheat oven to 425ºF.
In a small bowl, thoroughly combine Tequila Lime Rub and Mild BBQ Rub.
Lay chicken breasts out and sprinkle them with Tequila Lime / Mild BBQ Rub mixture. Be sure to dust chicken evenly.
Coat a baking dish with half of the olive oil and place chicken breasts in the dish.
Bake chicken for 16-20 minutes, or until the chicken is cooked thoroughly(Thicker portion of the breast should read 165ºF).
Pull chicken from oven and let rest.
Lower temperature of oven to 350ºF.
Brush each tortilla with olive oil on both sides.
Using a muffin tin turned upside down, press the tortillas into shell shapes in between the muffin cups.
Bake for fifteen minutes and then set aside to cool.
While the chicken and tostada shells cool, you can cut up the head of romaine lettuce and place in a large mixing bowl.
Add the corn, black beans, diced avocado, half of the cheese, the pico de gallo and half of the sour cream. Stir gently.
Slice the chicken into strips.
Pour salad mixture into each tostada shell and top with sliced chicken.
Top with the rest of the cheese sour cream and a hint of lime.
Serve with lime wedges. Enjoy!
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