Mini Chicken Tostadas (Printable)
Crispy mini tostadas with seasoned chicken, fresh salsa, avocado, and cheese for a flavorful bite.
# 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 for 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
# Directions:
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.
# Cooking Tips:
01 -
- They look like you spent hours but come together in under 40 minutes
- Everyone gets their own perfect portion so no fighting over the last bite
02 -
- Make sure the tortillas are completely crisp before topping or they will get soggy fast
- Warm the chicken just until heated through or it will dry out
03 -
- Use kitchen shears to cut the tortillas for cleaner edges
- Warm your spices in a dry pan for 30 seconds before adding to the chicken