Lime Chicken Tostada Tacos

Best tacos ever! Okay, actually they are supposed to be tostadas, but things being what they are for some reason mine always turn into tacos, so for the sake of argument I just tweaked the recipe name a bit and from now on we can refer to these as Tostada Tacos. How is that for food political correctness?

These are what you get when you cross a lime honey marinade so savory that your taste buds water from the name, with chicken and throw it all together into a crispy,  fried up, corn tortilla. Throw in a side of these, some guac, tomatoes, lettuce, and some chips and you will never want to eat any other Mexican food again.

Lime Chicken Tostada Tacos

printable version with picture

printable version

*Note: I grill the corn tortillas up on my electric skillet with corn oil. For the best results it has to be corn oil! My mom had a friend from Mexico who told us about corn oil, and it really does make a difference. I have had some friends try and make these and they said they didn’t turn out the same way they did at my house, and the only difference was they just used regular oil! So you can use regular oil, but it won’t be the best!

*Serves 6 to 8


  • 1/2 cup fresh lime juice (about 3 to 4 limes I have also used the stuff in my fridge. It works fine!)
  • 1/4 cup soy sauce
  • 1/4 cup corn oil (plus more for brushing the tortillas)
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chili powder
  • 6 boneless, skinless chicken thighs (about 4 ounces each)
  • 8 or more small corn tortillas (5 to 6 inches in diameter)
  • 1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
  • 1 1/2 cups shredded lettuce
  • OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions
  1. Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (or overnight), turning the bag occasionally.
  2. Remove the thighs from the bag and place in frying pan, pour marinade on top and let the chicken cook in the marinade juices. As its cooking used the spatula to cut the chicken into bite sized pieces. Cook until no longer pink.
  3. Lightly brush both sides of the tortillas with corn oil, and place them on your flat skillet, or frying pan. Cook until almost crispy on both sides. Place a spoonful of chicken on top, and sprinkle with cheese. then fold in half and cook on both sides until taco shape holds.
  4. To serve, layer the tortillas with shredded lettuce, the remaining cheese, and any additional toppings. Serves 6 to 8.

Recipe Source: highly adapted from

This entry was published on May 31, 2012 at 9:37 pm. It’s filed under Main Dish, Uncategorized and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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