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–+ servings
closeup overhead view of a chicken tostada on parchment paper.
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5 from 2 votes

Chicken Tostadas Recipe

Mexican chicken tostadas are easy to make and so much fun to serve! Crunchy tostadas piled high with beans, flavorfully seasoned shredded chicken, and more.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch, Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 638kcal
Author: Becky Hardin

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
    seasoned chicken tenders in a bowl.
  • 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.
    seared chicken tenders in a pot.
  • Remove the chicken from the pan and let it rest for five minutes; then shred it.
    shredded chicken on a white plate with 2 forks.

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
    diced tomatoes and onions in a bowl.

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
    overhead view of a chicken tostada on a white plate with sour cream and avocado.
  • Serve immediately with cilantro.
    fresh cilantro
    overhead view of a chicken tostada on a white plate with sour cream, avocado, and cilantro.

Video

Notes

Yield: This recipe makes 8 chicken tostadas. (Serving size is 2 per person).
*You can use boneless, skinless chicken breast instead of tenders. Just be sure to cook them through fully. If you'd like to use leftover shredded chicken or rotisserie chicken, just toss it in the spices and warm it up.
**You can use refried pinto or black beans.
***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.
Tips:
  • 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.
Storage: These tostadas should not be stored once assembled, but the chicken and tomato mix can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 2tostadas | Calories: 638kcal | Carbohydrates: 40g | Protein: 40g | Fat: 37g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1313mg | Potassium: 1097mg | Fiber: 12g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 3mg