Monday, May 23, 2011

Chicken Tostadas with Fresh Pico de Gallo

What a glorious weekend we had.  Saturday morning, we woke up and headed over to a festival in Gulf Shores, AL.  I've always said that "If I ever see a Foo Fighters Show, I can die a happy woman."  Well, I guess I can cross that wish off my bucket list. Oh....gush....I heart Dave Grohl.  It was amazing.  Hot as hell, but amazing.  The drive home was ridiculous...bumper to bumper traffic for an hour and a half.  Ugh.  Please explain this hold up to my protesting stomach.  By the time we got home, we were way too tired to eat.  I decided that Sunday we deserved a fabulous (yet easy) dinner.  These turned out way better than I expected and the fresh Pico de Gallo was delish!

What you'll need:

For the Chicken:
2 boneless, skinless chicken breasts
1/4 cup Italian Dressing
1.25 ounce packet of Taco Seasoning

For the Pico de Gallo:
3 Roma Tomatoes (chopped)
15 sprigs Fresh Cilantro
1/2 Red Onion (chopped)
1 tablespoon Garlic (minced)
Juice of 1 Lime

6 corn tortillas (fried)
Vegetable Oil (about 1 inch when poured into a skillet)

For Topping:
2 cups Fresh Shredded Lettuce (divided)
1 cup cheddar cheese (divided)
1/2 cup Sour Cream (divided)


Prepare Pico de Gallo:

Combine chopped tomatoes, onion, cilantro, and garlic in a large bowl.  Squeeze the juice of one lime over the mixture.  Stir well and let sit for at least 1 hour.

Prepare the Chicken:
In a slow cooker, cook the chicken breasts in Italian Dressing on low for 4 hours.  Remove from crock and shred with 2 forks.  Add taco seasoning to the broth in the crock and stir.  Return shredded chicken to crock and turn off.

Heat one inch of oil in skillet over medium heat.  Cook one tortilla at a time, about 1 minute on each side, until golden brown and crispy.  Drain on paper towels.

Top fried tortillas with seasoned chicken, cheese, lettuce, pico de gallo, and sour cream (plus any other toppings you desire).

Makes 6 servings.


Post a Comment