Happy Halloweener!
Before we get into the recipe, a little confessional: I ate three of these crispy tortillas before I even finished assembling the meal. No shame. They’re that good.
I’m also currently nostalgic for late-90s style — think metallic leopard and small-shouldered tops — but let’s be honest, that outfit doesn’t pair well with eating three tostadas for lunch. Why can’t sweatpants be considered high fashion?
This isn’t a spooky Halloween dish, but after a season of too much candy and desserts studded with candy bars, I wanted something fresh and bright. These tostadas are exactly that: crunchy tortillas topped with honey-ginger garlic chicken and a vibrant pomegranate-lime salsa. The combination of sweet honey, warm ginger and juicy pomegranate is unexpectedly perfect.
I’m a big fan of tostadas, and while this version is simpler than some of my other builds, it delivers in flavor. The chicken is sweet, garlicky and slightly tangy from the lime, and the pomegranate salsa adds a refreshing pop and a lovely color contrast.
I even layered paper towels between the tortillas this time — a small touch to keep them crisp. You can add beans, roasted vegetables or extra toppings if you like, but I love these flavors as-is. The chicken is versatile and great on salads, bowls or simply eaten cold from the fridge with a little sea salt sprinkled on top.
Honey Ginger Chicken Tostadas with Pomegranate Salsa
4
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 freshly grated ginger
- 2 garlic cloves, minced
- 8 (4-inch) corn or flour tortillas
- 2 tablespoons vegetable oil (for frying)
- 2 green onions, sliced
Pomegranate Lime Salsa
- 1/2 red onion, diced
- 1/2 cup pomegranate arils
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon pomegranate juice
- Pinch of salt and pepper
Instructions
-
Season the chicken with salt and pepper. Whisk together olive oil, honey, grated ginger and minced garlic. 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 until golden and cooked through, about 6 to 8 minutes, stirring once or twice. Shred the chicken a bit if desired.
-
To crisp the tortillas, heat a skillet over medium heat and add the vegetable oil 1 tablespoon at a time. Fry each tortilla, flipping once, until golden and bubbly on both sides, about 1–2 minutes per side. Drain on paper towels.
-
Assemble the tostadas: top each crisp tortilla with a portion of the chicken, sprinkle with sliced green onions, and spoon the pomegranate-lime salsa over the top.
Pomegranate Lime Salsa
-
Combine the diced red onion, pomegranate arils, chopped cilantro, lime juice, pomegranate juice and a pinch of salt and pepper in a bowl. Stir to combine. The salsa can be made ahead and will keep for 2–3 days when tightly sealed in the refrigerator.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats. I appreciate you so much!
Come trick-or-treat at my house and you can have one of these tostadas (or a bottle of wine).