Chicken Tostadas
Updated Jul 14, 2021, Published Apr 30, 2019
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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!
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.
- 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!
- 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.
- 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.
And yes, tostadas are messy but that’s part of the fun!
Check out my other fun and festive Mexican-inspired recipes!
- Salmon and Black Bean Tostadas with Cilantro Lime Slaw and Chipotle Crema
- Grilled Tajin-Seasoned Chicken Fajitas
- Mexican Chicken Poblano and Black Bean Tortilla Casserole
Chicken Tostadas
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.
Notes
- The tortillas can be fried 2-3 days ahead of time. Drain well and place in zipper-top bags.
- The chicken can be marinated and grilled a day ahead of time. Refrigerate.
- The salsa can be made a day ahead of time and refrigerated.
- The guacamole can be made a day ahead of time. Squeeze fresh lime over the top and tilt and swirl it around so the top of the guacamole is completely covered. Then, place plastic wrap over the guacamole, gently pressing it over the top to minimize the air getting to it. Refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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!
Thanks, Ansh! They’re great and kids love them BECAUSE they are so messy!
This is totally up my alley! I’m pinning this to make this week! I cook Mexican at least once a week, and tostadas are very popular at our house 🙂
Thanks, Susan! Hope you enjoy!
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.
Thanks, Barb! Great idea! I love the idea of a specialty bib for tostadas! Thanks again and hope you enjoy!
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!
Thanks, Tamara! The canned petite diced tomatoes really do make a difference with lackluster tomatoes. Thanks again!
That black bean guacamole and the super fresh salsa are to die for! I can see why these are always a favorite.
Thanks, Karen!
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!!
Thanks, Jane! Hope you enjoy!
I love the layered effect of all these ingredients on top of a tostada. I’m a big one for messy eating, so I’ll dig right in, just as long as I’m wearing a tostada-friendly outfit:)
Thanks, Laura! I know… they’re so good, but on the messy side! Oh, well… part of the fun. Thanks again!
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!