Grilled Chicken Tostadas

Grilled Chicken Tostadas
Adapted From: FamilyFun.com.

MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon minced garlic
1 1/2 teaspoons chili powder

TOSTADAS:
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce

Optional toppings: salsa, guacamole, sour cream, cilantro, green onions

Mix all ingredients for marinade in a gallon-size zip-lock bag and add chicken. Marinate in refrigerator 4 hours to over night, turning bag occasionally.
Remove meat from fridge 20 minutes before grilling.
Grill chicken until no longer pink. Let rest 5 minutes before slicing into 1/2-inch strips.
Brush tortillas with vegetable oil and grill them 1 minute on each side.
To serve, layer tortillas with shredded lettuce, chicken strips, cheese, and any additional toppings.

(For dairy free omit cheese, for gluten free check lable on soy sauce)

Serves 6 to 8.