Chicken Veggie Tostadas With Guacamole (Printable Version)
Crispy corn shells topped with seasoned chicken, vibrant vegetables, and fresh guacamole for a quick, satisfying Mexican-inspired meal.
# What You Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 1 lb), diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 medium zucchini, diced
→ Tostadas
13 - 8 corn tostada shells
→ Guacamole
14 - 2 ripe avocados
15 - 1 small tomato, seeded and diced
16 - 2 tablespoons red onion, finely chopped
17 - 1 tablespoon fresh cilantro, chopped
18 - Juice of 1 lime
19 - ½ teaspoon salt
→ Toppings (optional)
20 - ½ cup shredded lettuce
21 - ½ cup crumbled queso fresco or feta cheese
22 - Fresh cilantro leaves
23 - Lime wedges
# Directions:
01 - In a medium bowl, toss the diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the red and yellow bell peppers, red onion, and zucchini. Sauté for 4–5 minutes until just tender but still vibrant. Remove from heat.
04 - While the vegetables cook, prepare the guacamole: In a bowl, mash the avocados with lime juice and salt. Stir in the diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - To assemble, set out the tostada shells. Top each with a layer of sautéed vegetables, followed by the spiced chicken.
06 - Spoon generous dollops of guacamole over each tostada. Add shredded lettuce, crumbled cheese, fresh cilantro, and a squeeze of lime, if desired. Serve immediately for maximum crunch.
# Expert Tips:
01 -
- The contrast between warm spiced chicken, tender vegetables, and cool creamy guacamole creates that perfect bite that makes your eyes light up
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
02 -
- Do not crowd the pan when cooking the chicken or it will steam instead of sear—work in batches if necessary
- The guacamole needs to be made right before serving or the avocados will start to brown and lose that fresh brightness
03 -
- Prep all your ingredients before you start cooking—this recipe moves fast once you hit the stove
- The chicken is done when it reaches 165F internally, but I always cut into the largest piece to double check