The Best Chicken Tostada Recipe
on Jul 12, 2017, Updated Jun 11, 2024
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These easy Chicken Tostadas make dinners a snap! Ready in only 30 minutes, this is an easy chicken recipe with only a few ingredients. I’m even including simple recipe for baked tostada shells. The whole family is going to love this meal!
Tostadas are one of my favorite dishes to get when we go out for Mexican food. I love that crispy shell, beans, and pile of shredded lettuce and salsa. I took it upon myself to figure out the most delicious homemade tostada recipe ever, just for you, and the results are awesome!
I know I can’t be the only one who gets stuck in the rut of making normal beef tacos in taco shells over and over again. They are indeed a classic for a reason. But get out of the rut with this simple recipe, and your family will cheer. And the best part? You probably have everything on hand to make them tonight!
Table of Contents
Why You’ll Love This Recipe
- This easy dish is a fun twist on your classic chicken tacos that will make Taco Tuesday a real party (and a little more creative!).
- I also love dishes that the kids can pile on what toppings they love and leave off what they don’t. Customizable meals are great for family dinners.
- With these simple ingredients, you probably have everything you need on hand to make them tonight!
Recipe Ingredients
- Chicken thighs – boneless, skinless
- Seasonings – paprika, cumin, onion, garlic and chili powder
- Limes – you will use the juice
- Olive oil
See the recipe card below for full information on ingredients and quantities.
How to make Chicken Tostadas
- Add the chicken, all of the spices, lime juice, and oil to a zippered bag and mix.
- Heat a large skillet and add the chicken. While the chicken cooks, heat the beans.
- Prepare your tostada shells.
- Chop the chicken, and prepare your other toppings. Assemble you tostadas!
Recipe FAQs
Yes! Omit the chicken altogether for a great meatless meal, and you can add more beans and even a little avocado for more substance.
Yes, and it’s so easy! Dump a can of black or pinto beans into a medium saucepan. Add 1/2 teaspoon each of salt, garlic powder, cumin, and chili powder and stir to combine. Simmer on low for 15 to 25 minutes, stirring often, until the liquid absorbs. About halfway through cooking, use a potato masher to lightly mash the beans, and then mash them again when most of the liquid is absorbed.
This makes the most delicious homemade “refried” beans ever.
I prefer them heated up. Here’s what I do to make my own tostada shells in the oven. Brush each side of a small corn tortilla with oil, and place it on a baking sheet (about 6 fit on a sheet). Bake at 400 degrees F. for 4 minutes. Remove from the oven, flip the shells over, return to the oven, and bake for 4 more minutes. Remove the shells for the oven, and allow to cool slightly. The shells will finish crisping up as they cool. Repeat with remaining shells.
I like to serve with Easy Spanish Rice in the Rice Cooker or Mango Salsa. For the tostada itself, add all the veggies! We also love homemade ranch and this blender salsa recipe on top.
Expert Tips
- I use boneless skinless chicken thighs for this recipe because they don’t dry out the way chicken breast can. You can use chicken breast, but be sure not to overcook it. You can also grill the chicken if you’d like.
- You can buy pre-made tostada shells at some grocery stores, but I’m here to tell you that they are super easy to make yourself at home (and inexpensive). All you have to do it brush a little oil on both sides of a corn tortilla, bake it, flip it, finish baking it, and 8 minutes later you are done! No frying is needed.
- If making your own homemade refried beans, start them when you start the chicken, and they’ll be done at the same time. Make a double batch and eat on them all week long.
More Chicken Recipes to Consider
Chicken Recipes
Shredded Chicken Tacos
From Scratch Recipes
Chicken Marinade
Chicken Recipes
Chicken Meatballs
Soups, Stews & Chowders
Chicken Wild Rice Soup
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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The Best Chicken Tostada Recipe
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- Juice of 2 limes
- 1 tablespoon olive oil
For the tostadas:
- 10 to 12 small corn tortillas
- 3 tablespoons oil, such as olive or corn oil
- 1 can black beans or refried beans, (15-ounce)
- Toppings such as lettuce, chopped tomatoes, sliced black olives, sour cream, hot sauce, and shredded cheddar cheese
Instructions
- In a large zipper-topped plastic bag or in a shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag, and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half hour or work with it right away. I like to let it marinate a minute to increase the flavor.
- Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan, and let it rest for 10 minutes.
- While the chicken cooks, heat the beans. If using black beans, mash them lightly with the back of a fork, and add a little water and salt to taste.
- Preheat oven to 400 degrees F. While the chicken rests, prepare your tostada shells. Brush each side of a tortilla with oil, and place it on a baking sheet (about 6 fit on a sheet). Bake for 4 minutes. Remove from the oven, flip the tortillas over, return to the oven, and bake for 4 more minutes. Remove the shells for the oven, and allow to cool slightly. The shells will finish crisping up as they cool. Repeat with remaining shells.
- Chop the chicken into bite-sized pieces, and prepare your other toppings.
- To assemble your tostadas, add a tablespoon or two of mashed beans, a tablespoon or two of chopped chicken, and additional toppings to your liking. Eat right away.
Notes
- The shells don’t store well. Just make as many as you need.
- The cooked chicken thighs are one of my favorite recipes, too. It turns out moist and flavorful every time. Add some beans, a little cheese, and lots of vegetables, and you have yourself one delicious tostada that’s on the table in less than 30 minutes.
- Using boneless skinless chicken thighs for this recipe works best because they don’t dry out the way chicken breast can.
- Tostadas offers a good balance of protein, vegetables, and carbs, making them a nutritious and satisfying meal.
It looks delicious. I wish this were in front of me right now.
These were easy and delicious! My husband tossed the chicken on the grill, so that made it even easier! Next time I’ll add a little salt to the chicken, but other than that, it was great, and my whole family loved it! Win! Thanks Melissa!