Chicken Veggie Tostadas With Guacamole (Printable)
Crispy corn shells topped with seasoned chicken, colorful vegetables, and fresh guacamole for a satisfying Mexican-inspired meal.
# What You'll 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 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 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 - 1/2 teaspoon salt
→ Toppings
20 - 1/2 cup shredded lettuce
21 - 1/2 cup crumbled queso fresco or feta cheese
22 - Fresh cilantro leaves
23 - Lime wedges
# How To Make It:
01 - Combine diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. Toss until evenly coated with spices.
02 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add red and yellow bell peppers, red onion, and zucchini. Sauté for 4 to 5 minutes until just tender but still vibrant. Remove from heat.
04 - Mash avocados with lime juice and salt in a bowl. Stir in diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - Place tostada shells on a flat surface. Top each with a layer of sautéed vegetables, followed by spiced chicken. Spoon generous dollops of guacamole over each tostada.
06 - Garnish with shredded lettuce, crumbled cheese, fresh cilantro leaves, and a squeeze of fresh lime. Serve immediately while shells remain crispy.
# Expert Hints:
01 -
- The contrast between hot seasoned chicken and cool creamy guacamole creates that perfect bite every single time
- You can prep everything in stages so nothing feels overwhelming even on busy weeknights
02 -
- Don't overcrowd the skillet when cooking the chicken or it'll steam instead of develop that gorgeous golden exterior
- The tostada shells start losing their crunch the second wet ingredients hit them so wait until everyone is ready to eat before assembling
03 -
- Toast your tostada shells in a 350°F oven for 3 to 4 minutes if they seem slightly stale
- Set up a toppings bar and let everyone assemble their own tostadas