Easy Chicken Tostadas with Salsa de Aguacate

Final plate full of Chicken Tostadas with Salsa de Aguacate

5 from 3 votes

Easy Chicken Tostadas with Salsa de Aguacate

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!

Prep Time15

Cook Time10

Servings:

Calories: 775kcal

Author: Mexican Please

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!!

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