I'm getting so much mileage from tostadas lately, and these Easy Chicken Tostadas with Salsa de Aguacate have been appearing in my kitchen all week!
They are fast, easy, and delicious. Tough to beat that eh?
The Salsa de Aguacate can turn simple meals into masterpieces, so please don't skip that step! It takes just a few minutes to make it, and it will give you a lifetime of good eats in return 🙂
How To Make Easy Chicken Tostadas with Salsa de Aguacate
I usually start with the creamy green awesomeness because that is the most fun 🙂
For the Salsa de Aguacate, gather the following ingredients in a blender or food processor:
1 avocado
juice of 1 lime
1/4 cup water
4-5 cilantro sprigs
1/4 teaspoon salt
1/2 garlic clove
Give it a whirl, and if it's not combining readily simply add another splash of water.
Keep in mind that it's designed to have a light, subtle flavor. It really comes alive when paired with meats, so don't try to make it perfect out of the blender.
As you might expect, I'm using these refried beans for the base layer of the tostadas.
I don't think the beans are crucial for this recipe, but I always seem to have some in the fridge so I used them for this batch.
There's leeway on the chicken for these Tostadas, so feel free to use your preferred cooking method. You could even use leftover rotisserie chicken!
I usually just toss the chicken pieces with:
chile powder
Mexican oregano
salt
pepper
oil
And then saute it with some onion.
It's an easy, stress-free way to make chicken for tacos, burritos, tostadas, etc. You can find specific instructions for the chicken in the recipe box below or here.
I also used homemade tostada shells for this meal, but store-bought will work just as well. More info on baking your own tostada shells.
If you're using store-bought tostadas be sure to warm them up before serving -- a few minutes in the oven (400F) does the job quite well.
And now it's just a matter of building your tostadas!
For this batch I topped each warm tostada shell with:
a thin layer of beans
chopped, cooked chicken
shredded cheese (I used Jack)
plenty of Salsa de Aguacate
freshly chopped cilantro
a final squeeze of lime
And they were off-the-charts delicious!
It's such a simple meal, but the freshly blended Salsa de Aguacate turns it into a total keeper.
There's lots of leeway on the fixings for these Chicken Tostadas, so feel free to get creative.
But no skipping the Salsa de Aguacate! That's the easiest way to turn your simple meal into a masterpiece 🙂
Enjoy!!
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Easy Chicken Tostadas with Salsa de Aguacate
Ingredients
- 1 chicken breast
- 1 cup refried beans
- 1 cup shredded cheese
- 6-8 tostada shells
- freshly chopped cilantro
- lime
- salt, pepper, chile powder, Mexican oregano, onion (for the chicken, optional)
For the Salsa de Aguacate:
- 1 avocado
- 1/2 garlic clove
- 4-5 sprigs cilantro
- juice of 1 lime
- 1/4 cup water
- 1/4 teaspoon salt
Instructions
- For the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water.
- I typically have some of these refried beans in the fridge so that's what I used for this batch. See refried beans recipe here. But the flavor of the beans isn't crucial for these tostadas, so feel free to use what you have available.
- Similarly, there's leeway on the chicken. For this batch I diced up a single chicken breast and added it to a mixing bowl along with: 1 tablespoon chile powder, 1/4 teaspoon salt, freshly cracked black pepper, pinch of Mexican oregano, and a glug of olive oil. Combine well. Roughly chop 1/4 onion and cook it in a glug of oil over medium heat in a skillet. When the onion is sizzling you can add the chicken, forming a single layer with the chicken pieces. Once the first side of the chicken has cooked almost all the way through and most of the pink color is gone, give the chicken a flip and cook the second side for 1-2 minutes or until all of the pink color is gone. Picky note: once the chicken was cooked I put it all on a cutting board and chopped it a bit finer because I like small chicken bites in tostadas 🙂
- Be sure to warm up your tostada shells before serving. A few minutes in the oven (400F) does the job quite well. Or if you'd like to bake your own tostada shells see this post.
- Gather the rest of your preferred fixings for the tostadas. For this batch that meant shredding some Jack cheese, and then rinsing and chopping up some cilantro.
- Each warm tostada shell gets a thin layer of beans, a few tablespoons of the cooked chicken, shredded cheese, freshly chopped cilantro, and plenty of Salsa de Aguacate. I also gave these tostadas a final squeeze of lime. Yum!!
Here's the latest post: What Can I Make With a Chicken Breast? 17 Delicious Mexican Recipes
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