Chicken Tostadas (Print View)
Crispy tortillas with seasoned chicken, fresh veggies, and creamy toppings.
# What You Need:
→ Chicken
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
02 - 1 teaspoon chili powder
03 - 1/2 teaspoon cumin
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1 tablespoon lime juice
→ Tostadas & Toppings
07 - 8 corn tostada shells
08 - 1 cup refried beans (canned or homemade), warmed
09 - 1 cup shredded lettuce
10 - 1 cup diced tomatoes
11 - 1/2 cup diced red onion
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - 1/2 cup sour cream
14 - 1/4 cup chopped fresh cilantro
15 - 1 jalapeño, thinly sliced (optional)
16 - 1 avocado, sliced
17 - Lime wedges, for serving
# How-To Steps:
01 - In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice. Mix thoroughly and set aside.
02 - Warm refried beans in a small saucepan over medium heat until smooth and spreadable.
03 - Place tostada shells on a serving platter. Spread a thin, even layer of warm refried beans onto each shell.
04 - Top each tostada with a generous portion of the seasoned shredded chicken. Layer with lettuce, tomatoes, red onion, cheese, sour cream, cilantro, jalapeño slices, and avocado.
05 - Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- It comes together in under an hour for a stressfree dinner.
- The combination of warm beans and cold fresh toppings is pure magic.
02 -
- Do not overload the shells or they will crack when you take a bite.
- Warm the shells in the oven for a few minutes to ensure maximum crispiness.
03 -
- Greek yogurt is a great substitute for sour cream if you want a lighter option.
- Mash the avocado with a fork before adding for a creamier texture.