Taco Tuesday this week comes in tostada form and it’s all about eating seasonally. Zucchini, corn, onions, tomatoes and organic chicken come together in a quick stove top tostada. Happy Taco Tuesday, everyone!
Well, we’re 80% moved in to our new place. Packing is the pits but thanks to a good purge and clean out, unpacking hasn’t been that bad. Finding a new home for all our stuff and getting organized takes time but slowly and surely we’re making progress. The kids are loving the new backyard and I’m getting used to my quaint and cozy (read: small) kitchen. An adjustment for sure but loving how quick it is to clean and honestly, it’s super cute!
When I cleaned out in preparation to move, I found a huge stack of recipes that I’d pulled from magazines and tucked into a drawer. They were long forgotten until I stumbled upon them in the move. I ended up tossing many of them but a few got saved. This recipe is an adaptation of a Chicken and Summer Vegetable Tostadas recipe I’d found in Cooking Light. Instead of baking flour tortillas, I opted for frying corn tortillas in coconut oil. I also added tomatoes and added a tad more cheese. You know, taking a light recipe and making it less light- it’s how I do things.
The best part of this recipe is everything can be found at the farmers market right now- or if you’re lucky enough- your own garden! August is my favorite month for fresh produce. Most gardens are exploding and the harvest is at it’s peak. These tostadas would be equally delicious with shrimp or even without the chicken for a vegetarian option. I’ve been working like a dog with the move and also doing a boot camp class a few mornings a week so my body is craving the protein- chicken was mandatory.
This was the first recipe I’ve made and photographed in my new place and I have to say that it was a little challenging. I don’t have a ton of natural light in the house as is and because I left this to the last minute, it was raining last night and I’m not all that happy with the photos. I feel like I’d just started to dial my photos in at my old place and now it’s like starting over again. With that being said, the tostadas were awesome and it’s just one more thing to get dialed in. I’m up for any challenge so hang with me as I get the lighting thing worked out. I can’t help but laugh as I look at the photos because it sort of seems like a photo shoot for Tecate- unintentional- but you can bet that I
gulped sipped on the cold beer while I took photos. All in the name of work.
The last few months, I’ve joined a handful of other bloggers as we share recipes inspired by eating seasonally. It’s the brainchild of Becky from The Vintage Mixer as she shares her passion for Eating locally and seasonally. Enjoy all the recipes as this months amazing harvest- there are some beautiful dishes!
Peach Lavender Crisp by Climbing Grier Mountain
Summer Vegetable Tostadas by Mountain Mama Cooks
Plum Olive Oil Cake by Molly Yeh
Kale Salad with Berries by Cafe Johnsonia
Tomato Nasturtium Salad with Dates and Pistachios by Simple Bites
Simple Roasted Tomato Sauce by Foodie Crush
Watermelon Mojitos by Vintage Mixer
Fresh Cherry Wine Sauce with Ice Cream by Kitchen Confidante
Fresh Peaches and Cream Pie by Lauren’s Latest
A summer vegetable inspired tostada with organic chicken and jack cheese.
- 8 corn tortillas
- coconut oil for frying
- 3/4 lb chicken organic cutlets, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 cup diced zucchini
- 1/2 cup sliced spring onions
- 1/2 cup corn kernels from the cob
- 6 tablespoons your favorite green salsa
- 1/2 cup diced tomato
- 2 tablespoons minced fresh cilantro
- 1/2 cup shredded jack cheese
- Heat enough oil in a heavy bottomed sauce pan that you can fry tortillas in (1/2-inch if suffice). Fry tortillas about 1 minute per side until just starting to brown. Remove from pan and transfer to a paper towel lined plate to drain.
- Meanwhile, mix chicken, olive oil, cumin, chili powder, oregano and salt in a large bowl. Mix to coat the chicken.
- When done frying tortillas, drain all the coconut oil off and put pan back on stove top over medium heat. Add chicken and cook 3-5 minutes. Add zucchini, onions, and corn. Cook -3 minutes more. Add green salsa, turn heat to high and cook 1-2 minutes until most of the salsa has reduced. Add tomatoes and cilantro, stir and turn off the heat.
- Add 1 tablespoon of shredded jack cheese to each corn tortilla and put under broiler for 1-2 minutes until cheese is melted. Top each tortilla with 1/8 of the chicken and vegetable mixture. Add additional cilantro and serve with a wedge of lime.