3 boneless skinless chicken breast (about 1 1/2 p0unds)
fresh ground pepper
1 cup sour cream
6 (6 inch) corn tortillas
additional olive oil
pico de gallo
In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.
While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.
Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.
Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.
Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side. Makes 6 tostadas.