Pepita-Crusted Chicken Tostadas with Roasted Tomato Salsa and Nopal Radish Salad

Name: Pepita-Crusted Chicken Tostadas with Roasted Tomato Salsa and Nopal Radish Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 18 oz chicken breast, thinly sliced; 1 cup pumpkin seeds; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 large egg; 3 tbsp vegetable oil; 1 lb roma tomatoes; 3 cloves garlic; 1 cup white onion; 1 chile serrano chile; 1/2 cup fresh cilantro; 3 tbsp lime juice; 10.5 oz cleaned nopales cactus paddles; 1 leaf bay leaf; 1 cup radishes; 1 1/2 tsp honey; 8 tostadas corn tostadas; 3 oz crumbled queso fresco; 1 medium avocado

Crispy tostadas topped with golden chicken coated in pumpkin seed crust, a roasted tomato salsa with a hint of garlic, and a fresh cactus paddle, radish, and cilantro salad. An original Mexican recipe with contrasting textures, toasty flavor, and bright acidity.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g chicken breast, thinly sliced (for empanizar lightly)
120 g pumpkin seeds (tostadas lightly and crushed)
2 g ground cumin (divided)
1 g dried oregano (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
1 piece egg (beaten)
45 ml vegetable oil (divided)
500 g roma tomatoes (whole)
9 g garlic (without pelar)
140 g white onion (the mitad for the sauce, the mitad chopped fina for the ensalada)
20 g serrano chile (ajustar to taste)
20 g fresh cilantro (chopped, divided)
45 ml lime juice (divided)
300 g cleaned nopales cactus paddles (cut in strips)
1 piece bay leaf (for cocer the nopales)
100 g radishes (thinly sliced finas)
7 ml honey (for balancear the sauce)
8 pieces corn tostadas (crujientes)
80 g crumbled queso fresco (for terminar)
150 g avocado (en slices)

Nutrition facts

per serving

510 kcal

Calories

33 g

Protein

28 g

Carbs

31 g

Fat

6 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, 70 g (1/2 cup) of the white onion, the serrano chile, and the garlic cloves on a baking tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 18 to 20 minutes, until the tomatoes are soft and lightly charred.
2
2. Meanwhile, boil the nopales. Place the cactus strips in a saucepan with enough water, the bay leaf, and 2 g (1/2 tsp) salt. Cook over medium heat for 12 to 15 minutes, until tender. Drain, rinse under cold water to remove excess slime, and let cool.
3
3. Make the salad. Toss the cooked nopales with the radishes, the remaining 70 g (1/2 cup) white onion, half of the chopped cilantro, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, 1 g (1/4 tsp) dried oregano, and a pinch of salt and black pepper. Set aside.
4
4. Make the salsa. Peel the roasted garlic and blend it with the roasted tomatoes, roasted onion, serrano chile, 15 ml (1 tbsp) lime juice, honey, 1 g (1/2 tsp) ground cumin, the remaining dried oregano, a pinch of salt, and a little fresh cilantro. Blend until slightly rustic.
5
5. Pour the salsa into a small skillet and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Adjust with salt and black pepper if needed.
6
6. In a food processor or mortar, crush the pumpkin seeds until sandy in texture. Mix them with the remaining ground cumin and a pinch of salt and black pepper.
7
7. Season the chicken breast slices with the remaining salt and black pepper. Dip them in the beaten egg, then coat with the pumpkin seed mixture, pressing so it forms an even crust.
8
8. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes per side, until golden, firm, and fully cooked inside. If using a thermometer, the center should reach 74 °C / 165 °F. Remove and let rest for 3 minutes before slicing into strips.
9
9. To assemble, spread a spoonful of roasted tomato salsa over each corn tostada. Top with pepita-crusted chicken strips, some nopal radish salad, avocado slices, and crumbled queso fresco.
10
10. Finish with the remaining fresh cilantro on top and serve immediately to keep the tostadas crisp.

Chef tips

Toast the pumpkin seeds only until fragrant; if they brown too much, the crust can turn bitter. For sturdier tostadas, add the salsa right before serving.

Substitutions

You can swap the chicken for turkey cutlets. Queso fresco can be replaced with mild cotija. If fresh nopales are unavailable, use cooked packaged nopales and rinse them well before mixing.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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