Description
Crunchy, smoky, and satisfying tostadas topped with grilled chicken, fresh salsa, and creamy avocado.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 8 corn tostadas
- 1 cup shredded lettuce or cabbage
- 1 cup pico de gallo or chopped tomatoes and onion
- 1/2 cup crumbled queso fresco or cotija
- 1/2 cup sour cream or Mexican crema
- 1 avocado, sliced
- Lime wedges and chopped cilantro, for garnish
Instructions
- Combine olive oil, cumin, smoked paprika, chili powder, salt, and pepper in a bowl. Coat the chicken evenly. Marinate at least 30 minutes.
- Preheat grill to medium-high. Oil the grates to prevent sticking.
- Grill chicken 5–7 minutes per side until it reaches 165°F. Remove and rest 5 minutes, then shred or slice.
- While chicken rests, brush tortillas with oil and crisp them on the grill for 30–60 seconds per side. Transfer to a plate.
- Assemble: spread a spoonful of sour cream on each tostada, add shredded lettuce, pile on shredded chicken, spoon pico de gallo, add avocado slices, and finish with crumbled queso fresco and cilantro. Squeeze lime over before biting.
Notes
For a lighter option, swap sour cream for Greek yogurt and use lean chicken. Assemble just before serving to keep toppings crisp.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg