Chicken tostadas are easy to make and so much fun to serve! I piled crunchy tostadas with refried beans, flavorfully seasoned chicken, and fresh veggies for an easy weeknight meal. Ready in 20 minutes and made with just 10 ingredients, it doesn’t get much easier than these chicken tostadas!
It’s time to break out of your usual weeknight dinner routine and have a little fun with these easy chicken tostadas! I think it’s so fun to surprise my family with a new recipe, and these insanely good tostadas will do just that. These tostadas also have everything you need in a well-rounded dinner all in one meal!
What’s in This Chicken Tostadas Recipe?
- Chicken: I used boneless, skinless chicken tenders, but regular chicken breasts or thighs will also work.
- Spices: Chili powder, onion powder, garlic, and salt infuse the chicken with spicy and savory flavor.
- Lime: Adds a touch of acidity.
- Tomatoes: Add fresh and juicy flavor.
- Onion: A little bit of white onion gives these tostadas a bite.
- Beans: Refried beans (use black or pinto) help everything to stick to the tostadas.
- Tostadas: I used store-bought crispy tostada shells to make this recipe easy, but you can also brush corn tortillas with oil and bake them in the oven until crisp.
- Avocados: Add creaminess.
Variations To Try
To avoid the tostadas getting too big to bite into, I only add the essential veggies on mine. If you want to spice things up, try adding chopped jalapeño on top of your tostadas. Also, they’d be nice and spicy with a drizzle of hot sauce alongside the sour cream!
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How to Store and Reheat
The chicken and veggies will stay fresh in the fridge, in airtight containers, for up to 3 days. When you’re ready to serve them, reheat the chicken and beans before assembling the tostada.
Notes and Tips
- Don’t skimp on the seasonings, especially when cooking the chicken! The chicken is so mouthwatering when cooked with ingredients like lime juice, chili powder, and garlic powder. It would be a crime to make it bland!
- Even with store-bought tostadas, I recommend toasting them up in the oven before adding your toppings to keep them from turning soggy.
- I always recommend garnishing these with cilantro and a squeeze of lime– so fresh!
Chicken Tostadas Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breast tenders
- 2 tablespoons olive oil divided
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt divided
- 1 lime cut in half and divided
- 2 Roma tomatoes diced
- ½ cup diced white onion
- 1 cups refried pinto beans or black beans warmed
- 8 tostadas
- 2 avocados pitted and sliced
For Serving (optional):
- Sour cream
- Fresh cilantro
Instructions
- Add the chicken to a medium-sized bowl; add 1 tablespoon of olive oil, plus chili powder, onion powder, garlic powder, ½ teaspoon of salt, and squeeze ½ of the lime on the chicken. Mix to combine.1½ pounds boneless, skinless chicken breast tenders, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 lime
- Heat the remaining olive oil in a large skillet over medium heat. Add seasoned chicken to the pan and cook for 3-4 minutes on each side, or until cooked through.
- Remove the chicken from the pan and let it rest for five minutes; then shred it.
- Mix together tomato, onion, remaining lime juice, and salt in a small bowl until well combined.1 lime, 2 Roma tomatoes, ½ cup diced white onion, 1 teaspoon kosher salt
- Spread the beans on the tostadas; then add a handful of the shredded chicken, a few slices of avocado, a spoonful of the tomato mixture, and a drizzle of sour cream.1 cups refried pinto beans or black beans, 8 tostadas, 2 avocados, Sour cream
- Serve immediately with cilantro.Fresh cilantro
Notes
How to Make Chicken Tostadas Step by Step
Season the Chicken: Add 1½ pounds of boneless, skinless chicken tenders to a medium-sized bowl; add 1 tablespoon of olive oil, plus 1 teaspoon of chili powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of salt, and squeeze ½ of the lime on the chicken. Mix to combine.
Cook the Chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken to the pan and cook for 3-4 minutes on each side, or until cooked through.
Shred the Chicken: Remove the chicken from the pan and let it rest for five minutes; then shred it.
Mix the Salsa: Mix together 2 diced Roma tomatoes, ½ cup of diced white onion, the juice from the remaining ½ lime, and ½ teaspoon of salt in a small bowl until well combined.
Assemble the Tostadas: Spread 1 cup of refried pinto beans on the tostadas; then add a handful of the shredded chicken, a few slices of avocado (from 2 avocados), a spoonful of the tomato mixture, and a drizzle of sour cream. Serve immediately with cilantro.
Do you use corn tortillas?
are can you just buy the tostadas?
You can buy tostadas!