Cake 'n' Knife

Savoring life, one recipe at a time

A Taste of Summer – Sweet and Spicy Glazed Chicken Tostadas with Blueberry Peach Salsa

Despite the unreal heat wave we are getting right now and the horrible fires plaguing the state, summer is such a wonderful time of year. Pools are open, our grill/smoker is getting used, my favorite fruits and veggies are in season, and days seem to last forever.

Yet my summers have been lacking a certain something all these years… I never knew what it was until I took my first bite of fresh, homemade fruit salsa.

Oh dear lord, this salsa, I mean THIS SALSA, will blow your mind.

I have no excuse for not trying fruit salsa sooner. I feel like I have been missing the true joy of summer for the past 25 years by not allowing my mouth to enjoy this burst of fresh flavor. If I could stop myself from eating it all in one sitting, I would be putting this salsa on EVERYTHING.

When I sent this tostada recipe to my husband asking him if he wanted to try it, his exact words were “OMG we have to try this TONIGHT!” (Ok I might have thrown in the “OMG” for emphasis but he really was ridiculously excited.)

And for good reason because it kicked ass.

This is one of those summer dishes that I would love to make all year round (if only these fruits were in season all year…) and would readily eat every single night. To me this is the epitome of a perfect dish – it has texture, it’s spicy and sweet and savory all at one time, and it makes you smile despite the mess you I make when eating it. The flavors explode in your mouth and in between the moans of enjoyment; you realize you literally have summer in your mouth.

At the very least, you have to try the salsa. Seriously, it will change your life.

Sweet and Spicy Glazed Chicken Tostadas with Blueberry Peach Salsa
Serves: 4
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil + ¼ cup more for tortillas
  • 8 small corn tortillas
  • ½ cup honey
  • ½ cup rice vinegar
  • 2 tablespoons barbecue sauce
  • 1½ tablespoons soy sauce
  • 3 garlic cloves, minced or pressed
  • ½ teaspoon red pepper flakes
  • ⅔ cup cooked sweet corn
  • 1 avocado, cut into cubes
  • 1 cup fresh blueberries, chopped
  • 1 ripe peach, chopped
  • ½ red onion, finely chopped
  • ½ jalapeno, seeded and chopped
  • 3-4 tablespoons fresh cilantro, chopped
  • the juice of one lime
  • salt + pepper to taste
  1. SALSA
  2. Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.
  4. Cut chicken into cubes and toss with salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add chicken and cook until golden on all sides, about 10-12 minutes. In a bowl, mix together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
  5. Fry the tortillas while the chicken is cooking. Use a small skillet (just slightly larger than the tortillas), add about 1-2 tablespoons of oil at a time over medium-high heat, then add each tortilla, cook for 15-20 seconds on each side and drain on paper towels.
  6. Remove chicken from the skillet and place on a plate, keeping the heat on. Add sauce to the skillet, whisking well. Let it cook and bubble for 5-6 minutes, whisking occasionally, until it slightly thickens and reduces by just a bit. Add the chicken back in the skillet and toss.
  7. Assemble tostadas by placing chicken on the tortillas, then covering it with a few spoonfuls of corn, avocado, and blueberry salsa.

*Recipe from How Sweet It Is


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