For the Chicken:
- 4 Corn Tortillas, small
- Canola Oil
- 2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1/4 cup Agave Nectar
- 1 1/2 tablespoons Rice Vinegar
- 1 tablespoon Soy Sauce
- 1 tablespoon Grapefruit Juice
- 1 clove Garlic, minced
- 1/2 teaspoon Crushed Red Pepper Flakes
- Avocado Sauce
- Grapefruit Salsa
Fry the Tortillas:
In a small skillet, add canola oil until about 1 inch deep. Heat oil over medium-high heat.
Once the oil is hot and shimmering, fry corn tortillas one at a time, until golden brown, approximately 1-2 minutes per side.
Remove to a paper-towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas. Set aside.
Cook the Chicken:
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat.
Season chicken with salt and pepper, then brown in the hot skillet for approximately 2 to 3 minutes.
In a small bowl, stir together agave, rice vinegar, soy sauce, grapefruit juice, garlic and red pepper flakes.
When the chicken is browned, remove from skillet and add the soy sauce mixture to the pan.
Cook over medium heat until thickened, approximately 5 minutes.
Add the chicken back to the skillet and toss.
Cook another minute or two, then remove from heat and keep warm.
To build your tostadas, divide the glazed chicken evenly among the tostadas.
Top with grapefruit salsa and drizzle with avocado sauce.
Top with a final sprinkle of chopped cilantro.