Tostadas
Crispy corn tortillas topped with refried beans, seasoned chicken, fresh vegetables, and cheese. A colorful and satisfying Mexican lunch.
Ingredients
- 8 corn tortillas
- 1/2 cup vegetable oil, for frying
- 1 lb boneless, skinless chicken breast, cooked, shredded
- 2 tbsp taco seasoning
- 1 can refried beans
- 2 cups iceberg lettuce, shredded
- 2 tomato, diced
- 1 avocado, sliced
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Heat 1/2 cup for frying vegetable oil in a large skillet over medium-high heat.
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2
Fry the 8 corn tortillas one at a time until crisp and golden brown, about 30 seconds per side. Transfer to paper towels to drain.
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3
In a bowl, mix the 1 lb cooked, shredded boneless, skinless chicken breast with 2 tbsp taco seasoning and 2 tablespoons of water. Heat in a skillet or microwave until warm.
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4
Heat the 1 can refried beans in a small saucepan over medium heat or in the microwave until warm.
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5
To assemble each tostada: spread a layer of warmed refried beans on a crispy tortilla, then top with seasoned chicken, 2 cups shredded iceberg lettuce, 2 diced tomato, 1 sliced avocado, and 1 cup shredded cheddar cheese.
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6
Dollop with 1/2 cup sour cream and 1/2 cup salsa.
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7
Garnish with 1/4 cup chopped fresh cilantro and serve with 1 cut into wedges lime on the side.