Chicken Tostadas with Fresh Veggies (Printable)
Crispy corn shells with seasoned chicken, fresh veggies, and creamy toppings.
# What You’ll 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 Make It:
01 - In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice. Mix well and set aside.
02 - Warm 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 each tostada with the seasoned shredded chicken.
05 - Layer with lettuce, tomatoes, red onion, cheese, sour cream, cilantro, jalapeño slices, and avocado.
06 - Serve immediately with lime wedges.
# Expert Tips:
01 -
- It brings a restaurant quality crunch to your own kitchen counter.
- The assembly is so fun that everyone gets involved in making their plate.
02 -
- Do not add the cold toppings until you are ready to serve immediately.
- Warm beans help the cheese stick better than cold beans would.
03 -
- Use Greek yogurt as a lighter alternative to sour cream.
- Swap refried beans for black beans if you prefer more texture.