Chicken Tostadas – A quick and easy Mexican dinner! A crispy corn tortilla piled high with guacamole, chicken and salsa. Take a shortcut from the store and this can be ready in no time!
You all know that I love Mexican food by now. I could eat it every day and be a happy girl. Mexican Rice Skillet is super easy and one of my favorites. This is not my first time with tostadas here on the blog either. Shrimp & Avocado Tostadas are super light, fresh, and easy too.
I first made this recipe years ago, when I first started blogging. Today I am sharing it with you again with updated pictures. These chicken tostadas are such a great recipe to have in your arsenal, I want to make sure you don’t miss them!
It isn’t just me who likes Mexican food, my whole family loves it. My son requested Enchilada Pasta Skillet almost weekly for dinner. The thing I like best about Mexican food is you can customize it to what your family likes. Like these chicken tostadas. You can top them with whatever you want! My husband added some beans to his as well as jalapenos.
You can find tostadas shells near the normal taco shells in your grocery store. I heat them in the oven for a few minutes to get them fresh and crispy, then just load them up. You can use Homemade Guacamole or store bought works as well. The real time saver? Use a rotisseri chicken. All you have to do then is toss with a little paprika and lime juice, and your family will have no idea.
Any one of these 6 Margarita Recipes would go perfectly with these tostadas. Or try…
Southwest Baked Chicken
Mexican Skillet Potatoes
Creamy Lime Baked Taquitos from Back for Seconds
Mexican Chicken Salad Sandwiches by The Cookie Rookie
Chicken Tostadas - A quick and easy Mexican dinner! A crispy corn tortilla piled high with guacamole, chicken and salsa. Take a shortcut from the store and this can be ready in no time!
- 1 cup tomato chopped
- 2 Tbls onion finely chopped
- 1 Tbls lime juice
- 1/4 tsp salt
- 1 Tbls chopped cilantro
- 1/2 jalapeno, seeded and chopped
- 2 boneless, skinless chicken breasts
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 Tbls lime juice
- 2 tsp paprika
- 8 corn tostada shells
Preheat oven to 350 degrees.
Sprinkle both sides of chicken with all the seasonings except the lime and paprika. Bake for 20-25 minutes, or until chicken is cooked through.
While the chicken is cooking prepare the pico de gallo. Mix all of the ingredients until well combined. Store in fridge until ready to use.
Heat tostada shells according to package directions
Shred chicken with 2 forks. Toss with paprika and lime juice.
To serve spread guacamole across the tostada shell. Top with chicken and then pico de gallo.
Recipe adapted from Cooking Light