Chicken Tostadas with Fresh Veggies (Printer-Friendly)
Crispy tortillas topped with seasoned chicken and fresh veggies.
# 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, 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
16 - 1 avocado, sliced
17 - Lime wedges
# How to Make It:
01 - Combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice in a mixing bowl. Mix thoroughly to ensure even coating and set aside.
02 - Warm the refried beans in a small saucepan over medium heat, stirring occasionally until smooth and spreadable.
03 - Arrange tostada shells on a serving platter. Spread a thin, even layer of the warm refried beans onto each shell.
04 - Top the bean layer with the seasoned shredded chicken, distributing it evenly among the shells.
05 - Layer the lettuce, diced tomatoes, red onion, shredded cheese, sour cream, cilantro, jalapeño slices, and avocado slices over the chicken.
06 - Serve immediately with lime wedges on the side for squeezing over the top.
# Expert Advice:
01 -
- You get that perfect balance of hot and cold textures in every single bite.
- It is an open canvas for whatever veggies or cheese are lingering in your fridge.
02 -
- Do not overload the shells with wet ingredients too early or they will become soggy before you take the first bite.
- Warming the beans is a crucial step because cold beans do not spread well and taste pasty on the crisp shell.
03 -
- Let the chicken marinate in the spices and lime juice for ten minutes to really soak up the flavor.
- Use Greek yogurt as a substitute for sour cream if you want a lighter option that still tastes creamy.