Mini Chicken Tostadas (Printable)
Crispy tostadas topped with seasoned chicken, fresh salsa, avocado, and cheese.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Tostadas
09 - 8 small corn tortillas, cut in half to make 16 mini tostadas
10 - Cooking spray or 2 tablespoons vegetable oil
→ Toppings
11 - 1 cup shredded lettuce
12 - 1 cup pico de gallo or fresh tomato salsa
13 - 1 large ripe avocado, diced
14 - ⅓ cup crumbled queso fresco or shredded Monterey Jack
15 - ¼ cup sour cream
16 - 2 tablespoons chopped fresh cilantro
17 - 1 lime, cut into wedges
# How-to Steps:
01 - Preheat oven to 400°F.
02 - Arrange tortilla halves on a baking sheet. Lightly brush both sides with oil or spray with cooking spray. Bake for 6–8 minutes per side, until golden and crisp. Set aside to cool.
03 - In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir and cook for 3–4 minutes until the chicken is warm and evenly coated. Remove from heat.
04 - To assemble, top each crispy mini tostada with a layer of shredded lettuce, a spoonful of seasoned chicken, and a bit of pico de gallo. Add diced avocado and sprinkle with cheese.
05 - Drizzle with sour cream (thin with a little water if needed for easy drizzling) and garnish with chopped cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- Everything can be prepped ahead so you are actually relaxed when guests arrive
- The crispy-chewy-creamy texture combo is impossible to stop eating
02 -
- Underbaked tortillas will get soggy the moment toppings hit them so make sure they are completely crisp
- Room temperature chicken absorbs spices better than cold straight from the fridge
03 -
- Warm the chicken gently so you do not dry it out before it even hits the tortilla
- Cut avocados right before assembling to keep them bright green