Chicken Tostadas with Crispy Tortillas (Print Version)
Crispy tostadas topped with seasoned chicken, fresh veggies, and creamy toppings.
# What You'll Need:
→ Chicken
01 - 2 cups cooked, shredded chicken
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
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
16 - 1 avocado, sliced
17 - Lime wedges
# How to Make It:
01 - In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice. Mix thoroughly to ensure even coating.
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 layer of warm refried beans onto each shell.
04 - Top each shell with an even portion of the seasoned shredded chicken, followed by lettuce, tomatoes, and red onion.
05 - Sprinkle shredded cheese over the vegetables. Add a dollop of sour cream, then garnish with cilantro, jalapeño slices, and avocado.
06 - Serve immediately with lime wedges on the side for squeezing over the top.
# Expert Advice:
01 -
- The combination of warm beans and cool toppings creates an irresistible texture mix.
- It comes together in under thirty minutes using ingredients you probably have on hand.
02 -
- Do not skip warming the beans because cold beans can break the shell when you spread them.
- Toast the shells in the oven for a few minutes if they seem slightly stale.
03 -
- Greek yogurt is a fantastic substitute that lightens up the dish without losing creaminess.
- If your shells are soft, bake them at 400 degrees for a few minutes until golden and crisp.