Crispy Chicken Tostadas
Golden crispy tostada shells topped with shredded chicken, fresh lettuce, cheese, and tangy crema. A quick Mexican favorite that's perfect for lunch or casual dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 count corn tostada shells
- 2 cups shredded iceberg lettuce
- 1 cup shredded Oaxaca or mozzarella cheese
- 1 cup pico de gallo
- ½ cup Mexican crema or sour cream
- 1 count avocado, sliced
- 1 count lime
- ¼ cup fresh cilantro
- 1 pinch salt and black pepper
Instructions
- 1
Warm the shredded chicken in a skillet over medium heat for 2-3 minutes, stirring occasionally. Season with salt and pepper.
- 2
Arrange tostada shells on a large platter or individual plates.
- 3
Layer a handful of shredded lettuce on each tostada shell.
- 4
Top with warm shredded chicken, dividing evenly among shells.
- 5
Sprinkle shredded cheese over the chicken.
- 6
Add a spoonful of pico de gallo to each tostada.
- 7
Drizzle crema over the top and garnish with avocado slices and cilantro.
- 8
Squeeze fresh lime juice over each tostada and serve immediately.
Tools you’ll need
- 10-inch skillet
- cutting board
- chef's knife
- large serving platter
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