Total Time
Prep 25 mins
Cook 10 mins

A Cooking Light recipe. Fried tortillas form the shells for most tostadas, but grilling lowers the fat. Bottled salsa and canned beans make this recipe a snap to prepare.

Ingredients Nutrition


  1. Prepare grill, or heat a grill pan over medium-high heat.
  2. Brush chicken with juice; sprinkle with taco seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
  3. Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
  4. Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.
Most Helpful

5 5

Excellent tostada. I cut the amount back to 1 serving which made enough for 1 big tostada for me. lol. I switched the cheese to cheddar as thats what I had and used a regular green salad mix as, again, it's what I had in the house. Still. the outcome was delicious and I like not frying the tortilla, you just have to watch carefully to make sure it doesn't burn (my first try did). I really do miss Mex and Tex-Mex up here in Canada but not everything is easily available and I usually do without so this was a real treat on a number of levels. Now that I have this yummy recipe I'll be making these a lot more often. Made for Fiesta Tag.