Chicken Tostadas

5 from 8 votes
1 hour
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Chicken Tostadas with Black Bean Guacamole and Salsa Fresca are perfect for a fun dinner or festive addition to your Cinco de Mayo party!  They’re piled high with guacamole, marinated grilled chicken, fresh salsa, lettuce and queso fresco cheese.  I’ve also got a great tip to bump up the flavor of out-of-season tomato salsa!

Photo of Chicken Tostadas with Black Bean Guacamole and Salsa Fresca on wooden tray.

Hey, all!  Today I’m sharing a recipe for chicken tostadas that’s been a client favorite for years!  It’s adapted from an easy yet highly-rated Epicurious.com recipe that’s been around since 1994.

Because I began making it for clients, I upped the freshness factor with my own guacamole recipe, fresh salsa instead of purchased and marinated grilled chicken.

First of all…

What is a tostada?

Tostada is a Spanish word that means “toasted” and usually refers to a flat or bowl-shaped tortilla that is deep-fried or toasted.  While you can do the tortillas in the oven, frying is the traditional way.  You can purchase prepared tostada shells, but I always make them myself from leftover corn tortillas.

How to make Chicken Tostadas:

  • First, fry the tortillas.  Heat about 1/2-inch canola or vegetable oil in a saucepan or skillet, heat to shimmering and drop them in.  I find tongs can easily tear them so I use a pancake-turner instead.  Be careful to flip the tortilla away from you to prevent getting splashed with hot oil.
  • Then, let them drain on a rack.
Photo of six fried tostada shells on cooling rack.
  • Make the fresh salsa.  Start with plum (Roma) tomatoes.  When tomatoes are not in season, plum tomatoes are the best bet.  However, even they can be a bit bland off-season.
  • To kick up the flavor, add a well-drained can of petite diced tomatoes.  Now, you may be thinking…. But then it’s not 100% fresh salsa.  Trust me on this!  It’s going to TASTE super fresh–like a salsa made with backyard summer tomatoes!
Photo of Salsa Fresca being stirred with wooden spoon in glass bowl.
  • Then, make the guacamole.  I like to do it in a food processor, then transfer it to a bowl and stir in the black beans.
Photo of black bean guacamole in glass bowl.
  • After grilling the chicken, your chicken tostadas are ready to roll!
  • Smear on some black bean guacamole, top with thinly sliced or shredded chicken, salsa, lettuce, cheese and any other topping you desire!  Some clients add sour cream or ranch dressing.
Photo of six Chicken Tostadas with Black Bean Guacamole and Salsa Fresca on wooden tray garnished with cilantro, lime wedges and jalapeno slices.

And yes, tostadas are messy but that’s part of the fun!

Photo of six Chicken Tostadas with Black Bean Guacamole and Salsa Fresca on wooden tray.
Close-up photo of Chicken Tostadas with Black Bean Guacamole and Salsa Fresca on wooden tray.

Check out my other fun and festive Mexican-inspired recipes!

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Chicken Tostadas with Black Bean Guacamole and Salsa Fresca - Another overhead angle on wooden tray

Chicken Tostadas

5 from 8 votes

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By: Carol | From A Chef’s Kitchen
Chicken Tostadas with Black Bean Guacamole and Salsa Fresca are perfect for a fun dinner or festive addition to your Cinco de Mayo party!  They’re piled high with guacamole, marinated grilled chicken, fresh salsa, lettuce and queso fresco cheese.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course / Entrees
Cuisine Southwestern / Mexican
Servings 6
Calories 363 kcal

Ingredients
  

Chicken

  • 2 large boneless skinless chicken breast halves
  • 1/4 cup lime juice
  • 2 tablespoons canola oil
  • 2 cloves garlic - minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Salsa Fresca

  • 6 Roma tomatoes - (plum) seeded, cored and diced
  • 1 can (14.5-ounce) petite diced tomatoes - drained
  • 1/2 small red onion - finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1-2 large jalapeno peppers - seeded if desired, chopped
  • 2 cloves garlic - minced
  • 1 medium lime - juiced
  • Salt and freshly ground black pepper - to taste

Black Bean Guacamole

  • 2 large avocados - peeled and pitted
  • 3 tablespoons lime juice - approximately 2 large limes
  • 2 scallions - chopped
  • 2 cloves garlic - minced
  • 1/4 chopped fresh cilantro
  • Tabasco sauce - to taste
  • Salt - to taste
  • Freshly ground black pepper - to taste
  • 1 can (15-ounce) black beans - drained and rinsed

For Serving

  • 6 tostada shells - purchased or homemade
  • Thinly sliced Romaine lettuce
  • 1 cup crumbled Queso Fresco cheese
  • Cilantro sprigs
  • Jalapeno slices
  • Lime wedges

Instructions
 

Chicken

  • Combine chicken next 7 ingredients in a zipper-top bag. Marinate in the refrigerator for 3-4 hours. When ready to cook, preheat a grill or grill pan over medium-high heat. Cook 5-7 minutes per side or until cooked through to 165 degrees in the center. Let rest 3-4 minutes then cut in half horizontally and thinly slice.

Salsa Fresca

  • Combine all ingredients in a bowl. Stir together and set aside.

Black Bean Guacamole

  • Combine the flesh from the avocados, lime juice, scallions, garlic and cilantro in a food processor. Pulse until combined. Transfer to a bowl. Stir in the black beans.

For Serving

  • Spread the Black Bean Guacamole over the tostada shells. Top with chicken, salsa, lettuce, cheese and serve with cilantro sprigs, jalapeno slices and lime wedges.

Nutrition

Serving: 1 | Calories: 363kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 518mg | Potassium: 779mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1120IU | Vitamin C: 30mg | Calcium: 168mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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5 from 8 votes (3 ratings without comment)

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18 Comments

  1. 5 stars
    I don’t know why I never made tostadas at home before! I am so upping my Mexican food game this week! I know my daughter will love it!

  2. 5 stars
    Tostadas need their own little specialty bib sort of like lobsters have don’t you think? I love them, I love the crispy juxtaposition with the creaminess of the guacamole and all the ingredients that you’ve included and it sounds absolutely wonderful.

  3. We love all the messy food! I love the black beans mixed in with the guacamole, but your tip to add petite diced tomatoes to lackluster romas is worth the price of admission… LOL. Great recipe and photos Carol!

  4. 5 stars
    These look so good – I think I’ll make them for dinner tonight. I have all the ingredients on hand! Thanks for the inspiration Carol, I know we will love them!!

  5. 5 stars
    Oh, boy, I love every component of this recipe! It looks perfect for dinner and I’d hope for a few leftovers so I could savor it again for lunch!