Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared tostada shells or make them yourself following the directions in the tip below.
Bake your own tostada shells: Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.
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Odd instruction. If I were to "arrange eight 6-inch corn tortillas on baking sheets in a single layer" I would have a single pile of 6 corn tortillas.
A quick and tasty dinner. I marinated the chicken for a few hours and then salted while on the grill; it turned out very flavorful. The adobo-lime sour cream added the perfect acidity to the dish. Of note, two ears of corn would be sufficient as I had quite a bit of extra corn. I'll definitely be making this again in the future.
Delicious! We used small street taco sized flour tortillas warmed on the grill, and I typically increase my seasonings in a marinade. I also allowed the chicken to marinade for a few hours. This was a fairly easy recipe, and my guy is pretty picky about his tacos...and he kept going on and on about them!
These were delicious! Personally I didn't care much for them without lime squeezed over the top as they were just "ok" but the lime really makes these. Definitely would recommend, although I think if I make them again I will marinate the chicken a little longer rather than just tossing it in the chipotle sauce.
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