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Mango Chicken Tostado


1 lb chicken thighs (boneless)

1 tbs garlic salt

1 tsp garlic powder

1 tsp ground black pepper

1 tbs olive oil

1 mango (peeled, cubed)

1 cup corn (canned, frozen, or fresh)

1 cup medley tomatoes (sliced in half)

1/2 cup red onions (chopped)

Basil (chopped)

Flour tortillas

Olive oil

Optional: Bleu cheese or feta cheese crumbles

Honey mustard or honey raspberry salad dressing


  1. Preheat oven to 350 degrees F.

  2. Mold the flour tortillas in an oven-safe bowl or tart pan.

  3. Bake flour tortillas for 15 minutes then remove from oven.

  4. Season the chicken thighs with garlic salt, garlic powder, and black pepper.

  5. Heat a frying pan on medium-high heat with olive oil.

  6. Pan fry the chicken thighs for five minutes.

  7. Reduce heat to medium and flip the chicken over. Pan fry for another 3-5 minutes.

  8. Cut the chicken into strips or bite-size pieces.

  9. Layer the tortilla tostado with lettuce, tomatoes, onions, corn, basil, mangos and chicken.

  10. Add cheese crumbles and drizzle with salad dressing.

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