Description
Sizzling Mexican street-style chicken tostadas bring bold flavors straight from Guadalajara’s kitchens. Crisp tortillas layered with spicy shredded chicken, fresh salsa, and creamy avocado create a quick meal you can devour in minutes.
Ingredients
Scale
Main Protein:
- 2 cups (450 g) cooked shredded chicken
- 1 can (15 ounces/425 g) refried beans
Seasoning and Liquid:
- 1 packet taco seasoning
- ⅓ cup (80 milliliters) water
Base:
- 8 tostada shells
Toppings:
- 1 cup (100 g) shredded lettuce
- 1 cup (150 g) diced tomatoes
- ½ cup (50 g) shredded cheddar or Mexican-blend cheese
- ¼ cup (50 g) sour cream
- ¼ cup (50 g) guacamole
- ¼ cup sliced black olives
- 1 jalapeno, sliced
- Fresh cilantro, chopped
Instructions
- Transform shredded chicken into a zesty protein by sautéing in a skillet over medium heat with taco seasoning and water, stirring consistently until the mixture becomes aromatic and slightly condensed, approximately 35 minutes.
- Simultaneously, gently warm refried beans in a small saucepan or microwave, creating a smooth, spreadable consistency that will serve as the foundational layer for the tostadas.
- Select crisp tostada shells and carefully spread a generous layer of warmed refried beans across each surface, ensuring complete and even coverage.
- Generously layer the seasoned chicken atop the bean-covered shells, creating a robust and flavorful base for additional toppings.
- Enhance the tostadas with a vibrant array of fresh garnishes: sprinkle crisp shredded lettuce, scatter diced tomatoes, crumble tangy cheese, dollop creamy sour cream, add rich guacamole, sprinkle sliced black olives, include spicy jalapeños, and garnish with fresh cilantro.
- Serve the tostadas immediately while shells remain perfectly crisp, allowing diners to appreciate the harmonious blend of textures and flavors.
Notes
- Swap chicken for plant-based protein like pulled jackfruit or seasoned tofu to create a vegetarian version that’s just as delicious and satisfying.
- Use low-sodium taco seasoning and choose reduced-fat cheese and sour cream to make this dish more heart-healthy and diet-friendly.
- Prepare chicken filling ahead of time and store in refrigerator for up to 3 days, making weeknight meals quick and stress-free.
- Toast tostada shells in oven for extra crunchiness if they feel slightly soft, ensuring a perfect crispy texture that won’t get soggy under toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 90 mg