Mini Chicken Tostadas

The first time I made these mini tostadas, I was hosting a last-minute gathering and had nothing impressive in the fridge. A rotisserie chicken, some aging tortillas, and a lonely avocado saved the evening. Now they are my go-to whenever I need something that looks fancy but takes almost zero effort.

My friend Sarah accidentally ate seven of these at my annual summer party last year while hovering near the kitchen island. She kept claiming she was just taste testing, but I noticed the plato looked suspiciously empty when I turned around.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works beautifully here and saves you so much time, but leftover homemade chicken is perfect too
• 1 tablespoon olive oil: This helps the spices cling to every strand of chicken and keeps it from drying out in the pan
• 1 teaspoon ground cumin: The earthy backbone of the seasoning blend that gives these their authentic Mexican flavor
• 1 teaspoon smoked paprika: Adds a subtle smokiness that makes people wonder what your secret ingredient is
• ½ teaspoon chili powder: Just enough warmth without overwhelming anyone who is sensitive to heat
• ½ teaspoon garlic powder: Distributes evenly unlike fresh garlic which can have spicy hot spots
• ½ teaspoon salt: Essential for bringing out all the flavors in the chicken and toppings
• ¼ teaspoon black pepper: A gentle background note that ties everything together
• 8 small corn tortillas: Cut these in half to create 16 perfect bite sized bases that are sturdy enough to hold toppings
• Cooking spray or 2 tablespoons vegetable oil: Getting the tortillas properly crispy is non negotiable so do not skip this step
• 1 cup shredded lettuce: Iceberg or romaine adds a refreshing crunch that balances the rich chicken
• 1 cup pico de gallo or fresh tomato salsa: Store bought is fine but homemade makes these sing with bright fresh flavors
• 1 large ripe avocado diced: Creaminess that cuts through the spices and makes every bite luxurious
• ⅓ cup crumbled queso fresco or shredded Monterey Jack: Salty tangy perfection that melts just slightly from the warm chicken
• ¼ cup sour cream: Thin it with a teaspoon of water so you can drizzle it beautifully over everything
• 2 tablespoons chopped fresh cilantro: The herbal pop that makes the whole dish taste fresh and vibrant
• 1 lime cut into wedges: A squeeze over the top right before serving brightens every single flavor

Instructions

Get your oven nice and hot:

Preheat to 400°F and clear off a baking sheet so you are ready to go

Make the crispy tortilla bases:

Arrange tortilla halves on your baking sheet, brush both sides with oil or spray generously, and bake 6 to 8 minutes per side until golden and firm

Season the chicken perfectly:

Heat olive oil in a skillet over medium heat, add all the spices and chicken, and cook 3 to 4 minutes until everything is fragrant and evenly coated

Build your mini masterpieces:

Start with lettuce, add seasoned chicken, spoon on pico de gallo, scatter avocado, and sprinkle with cheese

Finish with the good stuff:

Drizzle with thinned sour cream, sprinkle with fresh cilantro, and serve immediately with lime wedges on the side

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These became a regular at my monthly game nights after everyone kept requesting them specifically. Now I make double batches because the first round always disappears within ten minutes.

Make Ahead Magic

You can season the chicken up to two days ahead and store it in the fridge. The tortillas stay crispy for a day in an airtight container if you let them cool completely first.

Topping Variations

Sometimes I swap pickled red onions for the lettuce when I want something tangier. Pickled jalapeños are also incredible if your crowd can handle the heat.

Serving Suggestions

Set up a toppings bar and let people build their own. It becomes a fun activity and everyone gets exactly what they want.

• Keep the components separate until serving time
• Have extra lime wedges available
• Offer hot sauce on the side for heat lovers

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Watch how quickly these disappear at your next gathering. The combination of textures and flavors makes them completely addictive.

Recipe FAQs

→ Can I make these vegetarian?

Yes! Simply substitute the shredded chicken with black beans for a delicious vegetarian version that maintains the same great texture and flavors.

→ How do I keep the tostadas crispy?

Bake the tortilla halves until golden and crisp, then let them cool completely before adding toppings. The crispiness helps prevent the tostadas from becoming soggy under the toppings.

→ What's the best way to shred the chicken?

Use two forks to pull the chicken apart, or pulse in a food processor for finer shreds. Rotisserie chicken works perfectly and saves time.

→ Can I prepare these ahead of time?

You can bake the tostadas ahead and store them in an airtight container. Assemble just before serving to keep everything fresh and crisp.

→ What toppings work best?

Fresh pico de gallo, diced avocado, crumbled queso fresco, and a drizzle of sour cream create the perfect balance of flavors and textures.