Crispy, golden tortillas topped with shredded chicken, fresh lettuce, tangy salsa, and creamy avocado create the perfect handheld Mexican feast. These vibrant tostadas are customizable, fun to assemble, and bursting with authentic flavors that will transport your taste buds straight to Mexico.
⏱️60 min
📊Easy
👥4 servings
🍽️Main
meatfamilybudget-friendly
Ingredients
12 piecescorn tortillas
600 gchicken breasts
1 mediumonion
3 piecesgarlic cloves
3 mediumtomatoes
30 gfresh cilantro
2 piecesavocados
1 piecelime
200 gshredded lettuce
150 gcrumbled cotija cheese
250 mlvegetable oil
5 gsalt and black pepper
Instructions
1COOK THE CHICKEN: Place chicken breasts in a large pot and cover with cold water. Add half of the diced onion, one minced garlic clove, salt, and pepper. Bring to a boil, then reduce heat and simmer for 18-20 minutes until the chicken is cooked through and no longer pink inside when pierced with a knife. Remove the chicken to a cutting board and let cool for 5 minutes before shredding into bite-sized pieces with two forks.
2PREPARE THE SALSA: Finely dice the tomatoes, remaining onion, and remaining garlic cloves. Combine in a bowl with fresh chopped cilantro, juice from half the lime, salt, and pepper. Mix gently to combine, allowing the flavors to meld for at least 10 minutes. Taste and adjust seasonings as needed—the salsa should be bright and tangy with a balance of fresh and acidic flavors.
3FRY THE TORTILLAS: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C), which should take about 3-4 minutes. You can test the temperature by dropping a small piece of tortilla into the oil—it should sizzle immediately and turn golden in about 30 seconds. Carefully place each corn tortilla into the hot oil and fry for 45-60 seconds on each side until golden and crispy but still pliable. Transfer to a paper towel-lined plate and sprinkle lightly with salt while still warm.
4PREPARE THE AVOCADO: Cut avocados in half lengthwise and remove the pit by carefully striking it with the blade of your knife and twisting. Scoop the flesh into a bowl and mash with the remaining lime juice and a pinch of salt, keeping it slightly chunky for the best texture. This prevents oxidation and adds flavor. Set aside until ready to assemble.
5ASSEMBLE THE TOSTADAS: Lay out your crispy fried tortillas on a clean work surface or serving platter. Begin layering each tostada: start with a bed of shredded lettuce as the base, then add a generous spoonful of shredded chicken in the center, followed by a dollop of fresh salsa. Add a spoonful of creamy mashed avocado and sprinkle crumbled cotija cheese over the top.
6SERVE IMMEDIATELY: Arrange assembled tostadas on a serving platter and bring to the table while the tortillas are still warm and crispy. Serve any remaining salsa, avocado, cheese, and sour cream in small bowls on the side so guests can customize their tostadas to their preference. The contrast between the crispy tortilla and the fresh, cool toppings is essential to the dish's appeal, so serve right away before the tortillas begin to soften.