It’s time to break out of your usual weeknight dinner routine and have a little fun with these easy chicken tostadas! I think it’s so fun to surprise my family with a new recipe, and these insanely good tostadas will do just that. These tostadas also have everything you need in a well-rounded dinner all in one meal!
Variations To Try
To avoid the tostadas getting too big to bite into, I only add the essential veggies on mine. If you want to spice things up, try adding chopped jalapeño on top of your tostadas. Also, they’d be nice and spicy with a drizzle of hot sauce alongside the sour cream!
How to Store and Reheat
The chicken and veggies will stay fresh in the fridge, in airtight containers, for up to 3 days. When you’re ready to serve them, reheat the chicken and beans before assembling the tostada.
How to Make Chicken Tostadas Step by Step
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 five minutes; then shred it. 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 salt in a small bowl until well combined. Assemble the Tostadas: Spread 1 cup of 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 immediately with cilantro.
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