Chicken Veggie Tostadas With Guacamole (Printable)

Crispy corn shells topped with seasoned chicken, colorful vegetables, and creamy guacamole for a satisfying Mexican-inspired meal.

# What You’ll Need:

→ Chicken

01 - 2 boneless skinless chicken breasts (about 1 lb), diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Vegetables

09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 medium zucchini, diced

→ Tostadas

13 - 8 corn tostada shells

→ Guacamole

14 - 2 ripe avocados
15 - 1 small tomato, seeded and diced
16 - 2 tablespoons red onion, finely chopped
17 - 1 tablespoon fresh cilantro, chopped
18 - Juice of 1 lime
19 - ½ teaspoon salt

→ Toppings (optional)

20 - ½ cup shredded lettuce
21 - ½ cup crumbled queso fresco or feta cheese
22 - Fresh cilantro leaves
23 - Lime wedges

# How-to Steps:

01 - In a medium bowl, toss the diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the red and yellow bell peppers, red onion, and zucchini. Sauté for 4–5 minutes until just tender but still vibrant. Remove from heat.
04 - In a bowl, mash the avocados with lime juice and salt. Stir in the diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - Set out the tostada shells. Top each with a layer of sautéed vegetables, followed by the spiced chicken.
06 - Spoon generous dollops of guacamole over each tostada. Add shredded lettuce, crumbled cheese, fresh cilantro, and a squeeze of lime, if desired. Serve immediately for maximum crunch.

# Expert Advice:

01 -
  • The contrast between hot spiced chicken and cool guacamole hits every crave button
  • Everything comes together in under an hour but looks like you worked way harder
  • Perfect for feeding a crowd or just treating yourself on a random Tuesday
02 -
  • Warm the tostada shells in the oven for 3 minutes before serving for restaurant-level crunch
  • The guacamole tastes better if it sits for 10 minutes to let flavors meld
  • Do not skip covering the chicken while it rests or it will dry out
03 -
  • Pat the chicken dry with paper towels before seasoning it for better browning
  • Let the vegetables get some char spots for that roasted flavor
  • Use a potato masher for perfectly chunky guacamole in seconds

Go back