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Honey Ginger Chicken Tostadas with Pomegranate Salsa

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  • 1 pound of boneless, skinless chicken breasts, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves, minced
  • 8 (4-inch) corn or flour tortillas
  • 2 tablespoon vegetable oil
  • 2 green onions, sliced

pomegranate lime salsa

  • 1/2 red onion, diced
  • 1/2 cup pomegranate arils
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 1 tablespoon pomegranate juice
  • pinch of salt + pepper


  • Season the chicken with the salt and pepper. Whisk together the oil, honey, ginger and garlic. Add the chicken to a baking dish or resealable bag and pour the marinade over top. Refrigerate and marinate for 2 to 24 hours.
  • When ready to cook, heat a large nonstick skillet over medium heat. Add the chicken (discarding any extra marinade), cover and cook until it is golden brown, about 6 to 8 minutes, stirring once or twice. After the chicken has cooked, you can shred it a bit if desired. (I did.)
  • To crisp the tortillas, heat a large skillet over medium heat and add the oil 1 tablespoon at a time. Add each tortilla to the skillet and flip, cooking both sides until the are golden and bubbly, about 2 minutes. Remove the tortillas from the skillet and place them on a paper towel to drain.
  • Assemble the tostadas by adding the chicken on top of the tortilla, adding a sprinkling of green onions and covering with the salsa.

pomegranate lime salsa

  • Combine all ingredients together in a large bowl and stir. You can make this ahead of time. It will stay good for 2-3 days sealed tightly in the fridge.

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