Chicken Tostadas

5 from 8 votes

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 Time30

Cook Time30

Total Time1

Course: Main Course / Entrees

Cuisine: Southwestern / Mexican

Diet: Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

MAKE AHEAD:

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