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Homemade Honey Ginger Chicken Tostadas with Pomegranate Lime Salsa. photo
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Honey Ginger Chicken Tostadas with Pomegranate Lime Salsa.

A bright, slightly sweet and tangy chicken tostada topped with pomegranate-lime salsa for a crunchy, flavor-packed meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 teaspoons fresh ginger grated
  • 2 cloves garlic minced
  • 8 tortillas 4-inch corn or flour tortillas
  • 2 tablespoons vegetable oil for frying tortillas (add 1 tablespoon at a time)
  • 2 green onions sliced
  • 1/2 red onion diced
  • 1/2 cup pomegranate arils
  • 1/4 cup fresh cilantro chopped
  • 2 limes juiced
  • 1 tablespoon pomegranate juice
  • pinch salt and pepper

Instructions

  • Season the chicken pieces with 1 teaspoon salt and 1 teaspoon pepper.
  • In a bowl, whisk together 3 tablespoons olive oil, 3 tablespoons honey, 2 teaspoons grated fresh ginger and 2 minced garlic cloves until combined.
  • Place the chicken in a baking dish or resealable bag and pour the marinade over it. Refrigerate and marinate for 2 to 24 hours.
  • When ready to cook, heat a large nonstick skillet over medium heat. Add the chicken (discard any excess marinade), cover and cook, stirring once or twice, until golden and cooked through, about 6 to 8 minutes.
  • After cooking, shred or chop the chicken slightly if desired.
  • To make the pomegranate-lime salsa, combine 1/2 cup pomegranate arils, 1/4 cup chopped cilantro, 1/2 diced red onion, the sliced green onions, juice of 2 limes, 1 tablespoon pomegranate juice and a pinch of salt and pepper in a bowl; stir to combine.
  • To crisp the tortillas, heat a large skillet over medium heat and add the vegetable oil a tablespoon at a time. Fry each 4-inch tortilla, flipping once, until golden and bubbly on both sides, about 1–2 minutes per side. Drain on paper towels.
  • Assemble the tostadas: place shredded chicken on each crispy tortilla, sprinkle with sliced green onions, and top with the pomegranate-lime salsa.

Equipment

  • large nonstick skillet
  • large skillet (for tortillas)
  • baking dish or resealable bag
  • Mixing Bowl
  • Measuring Spoons
  • Knife and cutting board
  • Paper Towels

Notes

  • Marinate chicken at least 2 hours for best flavor.
  • Use corn or flour tortillas based on preference.
  • Fry tortillas in small batches to keep them crisp.
  • Leftover salsa keeps 2–3 days refrigerated.