A tostada is a Mexican dish made with a deep-fried tortilla topped with seasoned beans, meat, and vegetables. Unlike tacos, which are soft and folded, tostadas are crispy, flat, and open-faced. Today, we’re making homemade baked tostada shells.

How do you eat chicken tostadas?

Load up chicken tostadas with just enough toppings, then pick it up like a slice of pizza and take a bite.

What is the difference between a tostada and tortilla?

A taco is folded tortilla with fillings inside it. A tostada is open faced crunchy tortilla served flat with toppings.

Why my baked tostadas are not crunchy?

All ovens bake differently, you may need to bake your tortillas a little longer. But keep an eye on them, so they don’t burn! Also, let them completely cool before storing.

Chicken Salad Tostadas

Name: Chicken Salad Tostadas
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Mexican
Ingredients: 400g/ 14oz cooked chicken, diced; 4 cups cos/ romaine lettuce, shredded; 1 cup cherry tomatoes, chopped; 1 x 400g/ 14oz can black beans; 1 cup corn kernels; 1/3 cup red onion, diced; 1/4 cup pickled jalapeños, finely diced; Juice of 1 lime; 3/4 cup plain yoghurt; 2 teaspoons taco seasoning; 1 avocado, diced; 10 corn tortillas store-bought tostada shells.

Description

20-minute chicken salad tostadas are the ultimate quick and easy dinner! Crispy tortilla shells are loaded with a healthy Mexican style chicken salad, veggies, black beans and a tasty yogurt taco sauce.

Ingredients

Scale

400g/ 14oz cooked chicken, diced
4 cups cos/ romaine lettuce, shredded
1 cup cherry tomatoes, chopped
1 x 400g/ 14oz can black beans
1 cup corn kernels
1/3 cup red onion, diced
1/4 cup pickled jalapeños, finely diced
Juice of 1 lime
3/4 cup plain yoghurt
2 teaspoons taco seasoning
1 avocado, diced
10 corn tortillas store-bought tostada shells.

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Instructions

Preheat oven to 400F/ 200C. Place tortillas on the baking sheet—it is ok if a few of them overlap. Spray both sides lightly with oil spray. Place another baking sheet on top to keep them flat when baking.
Bake for 12-13 minutes. Gently remove the top baking sheet and you will have crispy tortilla shells. Alternatively you can toast the tortillas in a dry skillet over medium-high heat for a few seconds on each side to slightly char.*
Meanwhile, in a large bowl, combine the chicken, lettuce, tomatoes, avocado, black beans, corn, onion, pickled jalapeños, yogurt, taco seasoning, and lime juice. Toss everything until well coated in the yogurt sauce and adjust seasonings if needed.
Top each tostada shell with the chicken salad and drizzle with extra yogurt if desired.

Notes

Store leftover chicken salad in the fridge for up to 3 days in an airtight container.
Tostada shells: Bake tostada shells up to 48 hours in advance and store in a resealable Ziploc bag to keep crunchy.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dinner
Method: Bake
Cuisine: Mexican