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Spiced Chicken & Sweet Potato Tostadas

with Pickled Red Onion

Limited Quantity
  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These zesty tostadas get depth of flavor from red onion used two ways: roasted with sweet potato to bring out its sweetness, and pickled with a bit of vinegar and sugar for bright, tangy pops of flavor. We’re piling the roasted vegetables with spiced chicken on toasted tortillas. Along with a cooling layer of sour cream, and pops of tartness from the pulp of finger limes, tonight’s dish has all the satisfying texture and crunch tostadas are known for.


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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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1 Prepare the ingredients & season the sour cream:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut crosswise into ¼-inch-thick pieces. Peel the onion; halve crosswise. Cut 1 half into ½-inch-wide wedges. Thinly slice the remaining half. Roughly chop the cilantro leaves and stems. Halve the finger limes crosswise. In a bowl, combine the sour cream and a drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the vegetables:

Place the sweet potato and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Roast the vegetables:
Pickle the onion:
3 Pickle the onion:

While the vegetables roast, in a small pot, combine the sliced onion, 2 teaspoons of sugar (you will have extra sugar), the vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sugar has dissolved. Turn off the heat; set aside to cool for at least 10 minutes.

4 Toast the tortillas:

While the onion cools, place the tortillas on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single layer. Toast in the oven 9 to 11 minutes, or until lightly browned and crispy. Remove from the oven.

Toast the tortillas:
Cook the chicken:
5 Cook the chicken:

While the tortillas toast, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 4 minutes,or until lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat and stir in half the cilantro. Set aside in a warm place.

6 Assemble the tostadas & plate your dish:

Transfer the toasted tortillas to a work surface. Evenly divide half the seasoned sour cream among the toasted tortillas. Top with the cooked chicken, roasted vegetables, and as much of the pickled onion as you’d like (draining before adding). Garnish with the remaining sour cream and remaining cilantro. Divide between 2 dishes. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy!

Assemble the tostadas & plate your dish: