Description
A vibrant, crunchy, and satisfying dish featuring seasoned chicken layered over crispy tostada shells with fresh toppings.
Ingredients
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2 tablespoons olive oil
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1 pound (450 g) boneless, skinless chicken breast, chopped or shredded
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup (60 ml) chicken broth
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8 tostada shells
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1 cup (240 g) refried beans
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1 cup (120 g) shredded lettuce
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1 cup (150 g) diced tomatoes
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1/2 cup (75 g) shredded cheese
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1 ripe avocado, diced
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1/4 cup (60 g) sour cream
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2 tablespoons fresh cilantro, chopped
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1 tablespoon fresh lime juice
Instructions
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Heat olive oil in a skillet over medium heat and cook the chicken for 5–6 minutes.
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Add spices, salt, and pepper, stirring to coat the chicken evenly.
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Pour in chicken broth and simmer for 5–7 minutes until cooked through.
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Warm tostada shells in the oven at 350°F (180°C) for 5 minutes.
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Spread refried beans on each shell, then top with chicken and remaining toppings.
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Garnish with cilantro and lime juice, then serve immediately.
Notes
Assemble just before serving to keep the tostada shells crisp. Adjust spices and toppings to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes