Mexican Sandwich: Pistachio-Crusted Chicken Tortas

November 19, 2013

Combine the harmonious flavors of pickled jalapeños, avocado sauce, moist chicken with a crispy pistachio crust and a soft layer of mashed black beans. Layer these flavors on a toasted hoagie bun, and you've got yourself the amazing Mexican-style chicken torta from Foxes Love Lemons.

Pistachio-Crusted Chicken Tortas

    1 teaspoon cumin
    1/2 teaspoon kosher salt
    1/2 teaspoon paprika
    1/4 teaspoon cayenne
    1/4 teaspoon cinnamon
    2 large boneless, skinless chicken breasts, cut in half lengthwise then pounded to 1/2-inch thickness
    3/4 cup whole wheat flour
    2 eggs
    3/4 cup panko breadcrumbs
    1/4 cup shelled pistachios, pulsed in food processor until finely chopped
    Nonstick cooking spray

    Avocado Sauce
    1 ripe avocado, peeled, pitted and mashed
    Juice of 1 lime
    2 tablespoons sour cream

    4 hoagie buns
    1 can (15 ounces) black beans, roughly mashed with their liquid
    1/3 cup pickled jalapeños
    2 Roma tomatoes, thinly sliced
    2 cups lettuce, shredded

For full chicken torta recipe instructions, click here.

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