Ingredients
Scale
- 12 corn tostada shells
- 1 lb cooked, shredded chicken breast
- 1 Tbsp olive oil
- 2 Tbsp taco seasoning
- ½ cup water (if using homemade seasoning)
- 1 cup refried beans
- ¾ cup salsa
- 1½ cups shredded cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ½ small red onion, finely chopped
- 1 large avocado, diced
- ⅓ cup chopped fresh cilantro
- Optional: sour cream, hot sauce, lime wedges
Instructions
1. Preheat your oven to 375 °F (190 °C).
2. If using soft tortillas, brush with oil and bake for 5 minutes per side until crispy.
3. In a skillet, heat oil, add chicken and taco seasoning (plus water if needed), stir 4–5 minutes.
4. Warm the refried beans in a saucepan over low heat until smooth.
5. To assemble, spread beans on each shell, add chicken, cheese, then toppings like lettuce, tomato, onion, avocado, and cilantro.
6. Drizzle with salsa and serve with sour cream, hot sauce, and lime wedges.
Notes
Rotisserie chicken saves time and works perfectly. Baking the tortillas cuts down on fat without losing crunch. Customize with your favorite toppings or make a tostada bar for family-style serving.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 260
- Sugar: 3.5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 60mg