These Mexican chicken tostadas are a dinnertime staple in my kitchen because they check every box: fast, flavorful, and family-approved. I love how the crispy tostada shells hold up under creamy beans, juicy shredded chicken, and fresh veggies. Whether I’m using leftovers or cooking the chicken fresh, this easy tostadas recipe is always a hit!
Top Reader Review
I make this every week and i use parmensan butter to fired up the home made corn tostadas
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Mexican Tostadas with Shredded Chicken
I’ve made a lot of tostada recipes over the years, and these Mexican chicken tostadas are my favorite because they’re so adaptable. I use simple pantry spices like chili powder, garlic, and lime to give the shredded chicken a bold flavor without complicating the cooking. Everything comes together in about 20 minutes, and cleanup is a breeze. I load them up with refried beans, fresh salsa, avocado slices, and that perfectly-seasoned tostada chicken. It’s a complete meal in every crunchy bite!
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Generously Season the Chicken
For the most flavorful tostada chicken, don’t hold back on the seasoning. I always marinate the chicken tenders with olive oil, chili powder, garlic powder, onion powder, salt, and lime juice for at least 10 minutes before cooking. If you have time, let it sit longer (up to 30 minutes) for deeper flavor. And always toast your tostada shells in the oven for a few minutes before assembling. It helps keep them crisp, even under all the toppings!
Chicken Tostadas Recipe
Ingredients
- 1½ pounds boneless, skinless chicken 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 beans (warmed**)
- 8 tostadas (warmed***)
Optional Toppings:
- 2 avocados (pitted and sliced)
- sour cream
- fresh cilantro
Instructions
Cook the Chicken:
- 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 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.
Make the Salsa:
- 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
Assemble:
- 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 beans, 8 tostadas, 2 avocados, sour cream
- Serve immediately with cilantro.fresh cilantro
Notes
- Even with store-bought tostadas, I recommend toasting them up in the oven before adding your toppings to keep them from turning soggy.
- The fresh salsa is an optional addition, but it adds great flavor!
- Feel free to use any additional toppings you like, including pico de Gallo, guacamole, or shredded lettuce.
- I love garnishing these with cilantro and a squeeze of lime– so fresh!
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tostadas Step by Step
Prep: Gather the list of ingredients for this tostada recipe. Cut the lime in half, dice the tomatoes and white onion, warm the beans, and pit and slice the avocados.
Season the Chicken: Combine 1½ pounds of boneless, skinless chicken tenders with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of salt, and juice from ½ of a lime. Make sure the chicken is fully coated in the oil and spices. If you have time, let it marinate for 15-30 minutes for deeper flavor.
Cook the Chicken: Next, 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 cooked chicken from the pan and let it rest for 5 minutes. Then shred it into bite-sized pieces by pulling two forks through the meat in opposite directions.
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 kosher salt in a small bowl until well combined. This is an optional addition, but the simplicity of this fresh salsa adds great flavor and texture to the tostadas!
Assemble the Tostadas: Spread 1 cup of warmed refried pinto beans on the tostada shells, 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 while hot and crispy!
How to Store and Reheat
Store the tostada chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for cup to 3 months. Reheat the chicken to serve with fresh tostada shells, beans, and toppings.
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