Ultimate Chicken Tostadas (Printable)
Crispy tortillas with seasoned chicken and fresh toppings.
# What You'll Need:
→ Chicken
01 - 2 cups cooked, shredded chicken breast
02 - 1 teaspoon chili powder
03 - 1/2 teaspoon cumin
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - Salt and black pepper, to taste
07 - 1 tablespoon olive oil
→ Tostada Base
08 - 8 small corn tortillas
09 - Vegetable oil, for frying or brushing
→ Toppings
10 - 1 cup refried beans (canned or homemade)
11 - 1 cup shredded lettuce
12 - 1 cup diced tomatoes
13 - 1/2 cup diced red onion
14 - 1 avocado, sliced
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
16 - 1/4 cup sour cream
17 - 1/4 cup fresh cilantro, chopped
18 - Lime wedges, to serve
# How-To Steps:
01 - In a skillet over medium heat, add olive oil. Stir in shredded chicken and season with chili powder, cumin, garlic powder, paprika, salt, and black pepper. Cook for 2-3 minutes until heated through and well coated. Remove from heat and set aside.
02 - Preheat oven to 400°F or heat vegetable oil in a large skillet. For baked shells, brush tortillas lightly with oil, place on a baking sheet, and bake for 5-7 minutes per side, until crisp and golden. For fried shells, fry tortillas in hot oil for 30-45 seconds per side, then drain on paper towels.
03 - Warm the refried beans in a small saucepan over low heat.
04 - Spread a layer of warm refried beans on each crisp tortilla. Add a generous portion of seasoned chicken. Top with shredded lettuce, diced tomatoes, red onion, avocado slices, shredded cheese, a dollop of sour cream, and chopped cilantro.
05 - Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The combination of warm spiced chicken and cold fresh toppings is incredibly satisfying
- It comes together in under an hour but tastes like a fiesta
02 -
- Make sure your tortillas are completely crisp before adding toppings or they will become soggy fast
- Pat your vegetables dry to prevent the tostada from getting watery as you eat
03 -
- Warm your tortillas in the microwave for 20 seconds before frying to prevent cracking
- Squeeze fresh lime juice over the avocado to keep it from browning