Description
A refined twist on a beloved street food featuring seasoned chicken crowns on toasted tortillas, brightened with lime, crema, and queso fresco.
Ingredients
Scale
- 8 tostada shells or 8 small corn tortillas, lightly oiled and toasted
- 2 cups cooked shredded chicken
- 1/2 cup Mexican crema or sour cream, room temperature
- 2 tablespoons mayonnaise (optional)
- 1 medium lime, zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded romaine or cabbage, thinly sliced
- 1 medium tomato, finely diced
- 1/4 cup red onion, finely diced
- 1 ripe avocado, sliced or diced
- 1/3 cup crumbled queso fresco or cotija
- 2 tablespoons fresh cilantro, finely chopped
- Your favorite salsa or pico de gallo, to finish
Instructions
- Prepare the chicken by warming it in a skillet with oil and spices until aromatic.
- Make the crema by whisking together crema, mayonnaise, lime zest, and juice; season to taste.
- Crisp the shells by baking or frying until golden and brittle.
- Assemble base layers by spreading crema on each tostada.
- Build the tostadas with seasoned chicken, shredded greens, diced tomato, and onion.
- Finish with avocado, queso fresco, cilantro, and salsa.
Notes
Store components separately to keep textures pristine. For the best flavors, use warm chicken when assembling and freshly zested lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg