When I need a quick and satisfying dinner that still feels fresh and fun, I turn to these Mexican chicken tostadas. They’re a staple in my kitchen because they check every box: fast, flavorful, and family-approved. I love how the crispy tostada shells hold up under creamy beans, juicy shredded chicken, and fresh veggies. Whether I’m using leftovers or cooking the chicken fresh, this easy tostadas recipe is always a hit!
Shredded Chicken Tostadas
I’ve made a lot of tostada recipes over the years, but these Mexican chicken tostadas are my favorite because they’re so adaptable. I use simple pantry spices like chili powder, garlic, and lime to give the chicken a bold flavor without complicating the cooking. Everything comes together in about 20 minutes, and cleanup is a breeze. I load them up with refried beans, fresh salsa, avocado slices, and that perfectly seasoned tostada chicken. It’s a complete meal in every crunchy bite.
If you want something besides regular tacos for taco night, this is the way to go. I’ve even set up a tostada bar so everyone can build their own! No matter how you serve them, these shredded chicken tostadas are the kind of weeknight dinner that never gets old.
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Generously Season the Chicken
For the most flavorful tostada chicken, don’t hold back on the seasoning. I always marinate the chicken tenders with olive oil, chili powder, garlic powder, onion powder, salt, and lime juice for at least 10 minutes before cooking. If you have time, let it sit longer (up to 30 minutes) for deeper flavor. And always toast your tostada shells in the oven for a few minutes before assembling. It helps keep them crisp, even under all the toppings!
Chicken Tostadas Recipe
Mexican chicken tostadas are easy to make and so much fun to serve! Crunchy tostadas piled high with beans, flavorfully seasoned shredded chicken, and more.
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Serves 4 people
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Add the chicken to a medium-sized bowl; add 1 tablespoon of olive oil, plus chili powder, onion powder, garlic powder, ½ teaspoon of salt, and squeeze ½ of the lime on the chicken. Mix to combine.
1½ pounds boneless, skinless chicken breast tenders, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 lime
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Heat the remaining olive oil in a large skillet over medium heat. Add seasoned chicken to the pan and cook for 3-4 minutes on each side, or until cooked through.
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Remove the chicken from the pan and let it rest for five minutes; then shred it.
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Mix together tomato, onion, remaining lime juice, and salt in a small bowl until well combined.
1 lime, 2 Roma tomatoes, ½ cup diced white onion, 1 teaspoon kosher salt
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Spread the beans on the tostadas; then add a handful of the shredded chicken, a few slices of avocado, a spoonful of the tomato mixture, and a drizzle of sour cream.
1 cups refried pinto beans or black beans, 8 tostadas, 2 avocados, sour cream
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Serve immediately with cilantro.
fresh cilantro
*I used store-bought crispy tostada shells to make this recipe easy, but you can also brush corn tortillas with oil and bake them in the oven until crisp.
Tips:
- Even with store-bought tostadas, I recommend toasting them up in the oven before adding your toppings to keep them from turning soggy.
- I always recommend garnishing these with cilantro and a squeeze of lime– so fresh!
- Nutritional information does not include optional toppings.
Storage: These tostadas should not be stored once assembled, but the chicken and tomato mix can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Chicken Tostadas Recipe
Amount Per Serving (2 tostadas)
Calories 638
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 162mg54%
Sodium 1313mg57%
Potassium 1097mg31%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 3g3%
Protein 40g80%
Vitamin A 652IU13%
Vitamin C 19mg23%
Calcium 85mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Tostadas Step by Step
Prep: Gather the list of ingredients for this tostada recipe. Cut the lime in half, dice the tomatoes and white onion, warm the beans, and pit and slice the avocados.
Season the Chicken: Add 1½ pounds of boneless, skinless chicken tenders to a medium-sized bowl. Add 1 tablespoon of olive oil, plus 1 teaspoon of chili powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of salt, and squeeze ½ of the lime on the chicken; mix to combine.
Cook the Chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken to the pan and cook for 3-4 minutes on each side, or until cooked through.
Shred the Chicken: Remove the chicken from the pan and let it rest for 5 minutes; then shred it with two forks.
Mix the Salsa: Mix together 2 diced Roma tomatoes, ½ cup of diced white onion, the juice from the remaining ½ lime, and ½ teaspoon of kosher salt in a small bowl until well combined.
Assemble the Tostadas: Spread 1 cup of warmed refried pinto beans on the tostadas; then add a handful of the shredded chicken, a few slices of avocado (from 2 avocados), a spoonful of the tomato mixture, and a drizzle of sour cream. Serve tostadas with chicken while hot!
How to Store and Reheat
Store the tostada chicken and veggies in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve them, reheat the chicken and beans before assembling with fresh tostada shells.