Crispy Corn Chicken Tostadas (Printable Version)

Crispy corn shells with seasoned chicken, fresh veggies, and creamy toppings.

# What You Need:

01 - 2 cups cooked, shredded chicken (rotisserie or poached)

02 - 1 teaspoon chili powder

03 - 1/2 teaspoon cumin

04 - 1/2 teaspoon garlic powder

05 - 1/2 teaspoon salt

06 - 1 tablespoon lime juice

07 - 8 corn tostada shells

08 - 1 cup refried beans (canned or homemade, warmed)

09 - 1 cup shredded lettuce

10 - 1 cup diced tomatoes

11 - 1/2 cup diced red onion

12 - 1 cup shredded cheddar or Monterey Jack cheese

13 - 1/2 cup sour cream

14 - 1/4 cup chopped fresh cilantro

15 - 1 jalapeño, thinly sliced (optional)

16 - 1 avocado, sliced

17 - Lime wedges, for serving

01 - In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice. Mix well and set aside.

02 - Warm refried beans in a small saucepan over low heat until smooth and spreadable.

03 - Place tostada shells on a serving platter. Spread a thin layer of warm refried beans on each shell.

04 - Top the beans with the seasoned shredded chicken.

05 - Layer with lettuce, tomatoes, red onion, cheese, sour cream, cilantro, jalapeño slices, and avocado.

06 - Serve immediately with lime wedges.

01 -

It comes together in under 30 minutes, making it a lifesaver for hectic evenings.
The balance of cool, creamy toppings with spicy, warm chicken is simply irresistible.

02 -

Do not overload the shells with wet ingredients too early, or they will become soggy before the first bite.
Warming the beans makes them much easier to spread without cracking the delicate tortilla.

03 -

Let the chicken marinate in the spices for ten minutes if you have time for deeper flavor.
Squeeze fresh lime over the entire tostada right before eating to wake up all the flavors.