🌮🔥 Happy Taco Tuesday, Fam! 🔥🌮

We’re closing the week with something cool, creamy, crunchy, and dangerously easy to keep going back for…
Jalapeño Yogurt Chicken Tostadas 🥑🔥

This is that fridge raid meets flavor bomb situation—bright, herby, a little spicy, and built for piling high on crispy tostadas. Let’s run it 👇

👇 Scroll down… this one’s not lasting long.

P.S. Don’t skip today’s partner, SUPERHUMAN AI AKA the easiest way to ChatGPT to improve your life!

Cheers & hot sauce,
~ The Taco Tuesday Crew

Recipe By: @hrnaeatz

🍗 Fun Fact: Chicken salad dates back to 1863 when a Rhode Island market mixed leftover chicken with mayo—basically the original remix before we started loading it into tacos.

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1 rotisserie chicken (shredded) 🍗
¼ head cabbage (diced) 🥬
½ red onion (diced) 🧅
8 oz black beans (strained & rinsed) 🫘
8 oz corn (strained & rinsed) 🌽

🌶️ Jalapeño Yogurt Sauce
1 avocado 🥑
Juice of 2–3 limes 🍋‍🟩
1 cup Greek yogurt
¼ cup light mayo
1 bunch cilantro (divided) 🌿
3–4 green onion stems (greens only)
½ tsp honey 🍯
1 tsp garlic powder
½ tsp onion powder
1 tsp pepper
2–4 pickled jalapeños 🌶️
¼ cup jalapeño brine

1️⃣ Blend the sauce
Add everything (plus ~1½ tsp salt) into a blender. Use half the cilantro here. Blend until smooth, creamy, and just a little spicy.

2️⃣ Build the mix
In a large bowl, combine shredded chicken, cabbage, red onion, beans, corn, and that sauce. Toss it like a salad that means business.

3️⃣ Let it chill
Cover and refrigerate for at least 1 hour. This is where it all comes together. Taste and adjust salt if needed.

4️⃣ Tostada time
Pile it high on crispy tostadas. Hot sauce optional… but also not optional 😏🔥

Creamy avocado heat, citrus snap, crunchy veg, and juicy chicken—this one eats like a loaded taco salad that decided to level up.

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