Crispy Chicken Tostadas (Print Version)
# Ingredients:
→ For the Seasoned Chicken
01 -
2 medium chicken breasts, boneless and skinless
02 -
2 teaspoons chili powder
03 -
1 teaspoon ground cumin
04 -
1/4 teaspoon ground coriander
05 -
1/4 teaspoon smoked paprika
06 -
1/8 teaspoon fine sea salt
07 -
1/8 teaspoon freshly ground black pepper
08 -
1/8 teaspoon red pepper flakes
09 -
1 tablespoon olive oil
→ For Building the Tostadas
10 -
8 crispy tostada shells
11 -
1 can (15 ounces) refried beans, pinto or black variety
12 -
1 head romaine lettuce, shredded
13 -
2 ripe tomatoes, diced
14 -
1/2 small red onion, finely chopped
15 -
1 large ripe avocado, diced
16 -
1/2 cup crumbled cotija cheese
17 -
1/3 cup fresh cilantro, chopped
18 -
Hot sauce for drizzling (optional)
19 -
Sour cream for topping (optional)
20 -
Fresh lime wedges for serving (optional)
# Instructions:
01 -
Get your oven heated up to 450°F (232°C) so it's nice and hot when you're ready to cook the chicken.
02 -
Grab a small bowl and combine the chili powder, cumin, coriander, smoked paprika, salt, black pepper, and red pepper flakes. Stir everything together until well blended.
03 -
Lay your chicken breasts flat on a rimmed baking sheet. Drizzle olive oil over both sides of each breast, then generously sprinkle your spice mixture on both sides, making sure to coat evenly.
04 -
Pop the chicken into your preheated oven and bake for 15 to 18 minutes. You'll know it's done when an instant-read thermometer inserted into the thickest part reads 165°F. Larger breasts might need a few extra minutes. Once cooked, let the chicken rest for about 10 minutes, then shred it with two forks.
05 -
While your chicken is resting, warm up the refried beans in a skillet over medium heat on the stovetop, stirring occasionally until heated through.
06 -
Start by spreading a thin layer of warm refried beans on each tostada shell. Add a generous portion of shredded chicken on top. Then pile on the shredded lettuce, diced tomatoes, chopped red onion, fresh avocado pieces, crumbled cotija cheese, and cilantro. Finish with a drizzle of hot sauce, a dollop of sour cream, and a squeeze of fresh lime juice if you'd like.
# Notes:
01 -
The chili powder called for in this recipe is the mild spice blend commonly found in the US and Canada, not the pure, spicier chili powder sold in the UK and other regions.
02 -
Can't find cotija cheese at your local store? No worries—crumbled feta cheese makes an excellent substitute and tastes nearly identical.
03 -
Nutritional values provided are estimates and may vary based on specific ingredients and portion sizes used.