Description
A vibrant and crunchy Mexican classic featuring seasoned shredded chicken, creamy refried beans, and fresh garden toppings on a golden toasted corn tortilla.
Ingredients
Scale
- 12 medium corn tortillas
- 3 cups shredded cooked chicken
- 2 cups refried beans
- 2 cups shredded lettuce
- 3 medium Roma tomatoes, diced
- 1 small red onion, finely diced
- 2 large avocados, sliced
- 1/2 cup crumbled cotija cheese
- 1/2 cup Mexican crema
- 1/2 cup fresh cilantro, chopped
- 2 whole limes, cut into wedges
- 1/4 cup vegetable oil
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Fry corn tortillas for 45 seconds per side until golden and crispy, then drain on paper towels.
- In a small bowl, toss the shredded chicken with a splash of lime juice and salt.
- Warm the refried beans in a small saucepan over low heat until spreadable.
- Spread a thin layer of warm beans onto each crispy tortilla shell.
- Top the beans with a generous portion of shredded chicken.
- Layer on the shredded lettuce, diced tomatoes, red onion, and avocado slices.
- Finish each tostada with a sprinkle of cotija cheese, a drizzle of Mexican crema, and fresh cilantro. Serve with lime wedges.
Notes
- To save time, use a store-bought rotisserie chicken and pre-made tostada shells.
- Wait to assemble the tostadas until immediately before serving to ensure the shells stay perfectly crunchy.
- Add sliced jalapeños or hot sauce if you prefer a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg