Spicy Organic Chicken Tostadas with Salsa Macha
plus Pickled Radish Slaw & Lime Crema
- Milk
- Sesame
- Wheat
- Soy
- Peanuts
For tonight’s dinner, you’ll sauté chopped chicken breast with our vibrant Mexican Spice Blend, then pile it onto crispy, oven-baked flour tortillas. Each tostada is topped with a quick-pickled slaw of red cabbage, sliced radishes, and scallions. Salsa macha—a bold Mexican condiment made from chili crisp, sesame seeds, and chopped peanuts—adds a smoky, spicy crunch, and a finishing drizzle of zesty lime crema provides cooling contrast.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Organic Chopped Chicken Breast
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Seeds
(Contains: Sesame)
3 unit
Radishes
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
1 unit
Chili Crisp
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim and thinly slice radishes into rounds. Trim and thinly slice scallions. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan. Zest and quarter lime. (For 4, zest one lime and quarter both.)
In a medium microwave-safe bowl, combine cabbage, radishes, vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover with plastic wrap; microwave until cabbage is slightly wilted, 1-2 minutes.
Carefully remove and discard plastic wrap; stir in scallions. Set aside, stirring occasionally, until ready to serve.
In a small bowl, combine chili crisp, sesame seeds, and peanuts.
In a separate small bowl, combine lime zest, sour cream, juice from half the lime, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over.
Arrange on a baking sheet in a single layer. (For 4, divide between two sheets.) Gently prick each tortilla in a few places with a fork.
Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on top and middle racks, flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
While tortillas toast, open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with Mexican Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Add 1 TBSP butter and 1 TBSP water (2 TBSP butter and 2 TBSP water for 4 servings). Cook, stirring, until butter has melted and sauce has thickened, 30-60 seconds more.
Divide tortillas between plates. Top with chicken and slaw.
Drizzle tostadas with lime crema and as much salsa macha as you like. Serve with remaining lime wedges on the side.
Add 1 TBSP butter and 1 TBSP water (2 TBSP butter and 2 TBSP water for 4). Cook, stirring, until butter is melted and sauce is thickened, 30-60 seconds.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The salsa macha was a standout — smoky, crunchy, and full of flavor; some found the chicken seasoning a bit mild on its own 🌶️.
- Ease of prep: Most found the recipe straightforward, though toasting the tortillas in the oven required close attention to avoid burning.
- Suggestions: Add pickled jalapeños for extra heat, and use all the lime crema generously — a few felt the dish needed more moisture. Some preferred corn tortillas over flour for a more authentic feel.
- Portions: Several customers felt there wasn't enough chicken relative to the number of tostadas; ordering double protein is a good call for bigger appetites.
