Chicken Tostadas Recipe
Make Chicken Tostadas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tostadas
Method
Tostadas
- 1
Preheat and crisp tostada shells
Preheat the oven to 400°F (200°C). Arrange the corn tostada shells in a single layer on a baking sheet and bake for 4–6 minutes, turning once, until crisp and lightly browned. Remove from oven and let cool slightly.
- 2
Season and heat the chicken
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the shredded chicken and sprinkle with 1 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, and salt and pepper to taste. Stir and cook for 3–5 minutes until the chicken is heated through and fragrant.
- 3
Prepare toppings
Mash the avocado with a pinch of salt and a squeeze of lime juice. Slice the lime into wedges for serving if desired. Chop the cilantro for garnish. If using store-bought pico de gallo, measure 1 cup; otherwise prepare fresh pico de gallo.
- 4
Assemble tostadas
Place each crisp tostada shell on a plate. Spread a thin layer of sour cream or crema on the shell. Top with some of the warm chicken, then spoon on pico de gallo. Add shredded lettuce and a sprinkle of shredded cheese. Finish with a dollop of mashed avocado or additional crema, and garnish with cilantro.
- 5
Finish and serve
Squeeze a lime wedge over each tostada and serve immediately while crisp.
