Crispy Chicken Tostadas Flavorful Meal (Print version)

Crispy tostadas with seasoned chicken, fresh veggies, and creamy toppings.

# What goes in:

→ 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

# Cooking steps:

01 - In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice. Mix well and set aside.
02 - Heat refried beans in a small saucepan until smooth and spreadable.
03 - Place tostada shells on a serving platter. Spread a thin layer of warm refried beans on each shell.
04 - Top with the seasoned shredded chicken.
05 - Layer lettuce, tomatoes, red onion, cheese, sour cream, cilantro, jalapeño slices, and avocado on each tostada.
06 - Serve immediately with lime wedges.

# Tips from flavorandfeast:

01 -
  • You get all the crunch of a taco without the mess of filling falling out the back.
  • The seasoned chicken adds such a punch of flavor that leftovers are never an issue.
02 -
  • Do not skip warming the beans or they will make the whole tostada feel cold and heavy.
  • Squeeze the lime juice over the chicken immediately after seasoning to prevent the meat from drying out.
03 -
  • Use Greek yogurt instead of sour cream for a protein boost that tastes nearly identical.
  • Dry the shredded chicken with a paper towel before seasoning so the spices stick better.

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