This post may contain affiliate links. Read our disclosure policy.
These easy chicken tostadas are perfect for an easy weeknight dinner! The avocado crema is the best with the juicy, lightly spiced tostada chicken!
Don’t you love the crunch and variety of toppings that comes with the perfect chicken tostada? I admit, I usually think of tostadas as a “lazy night” food and not worth sharing on the site… I put out tons of components, and everyone tops their crispy shell the way they like. However, once I made one with some leftover avocado crema and juicy grilled chicken, I knew this combination was special enough to share. The tostada chicken marinade adds a bit of spice, the salsa gives you some acidity, the shredded cabbage gives you a refreshing chew, the cotija adds that little punch of salty flavor, and the cilantro finishes it all out with a fresh herby flavor. This is a tostada recipe you’re going to want to serve toppings piled high because they all work so well together!
Want to serve a delicious vegetarian option as well? Try these sweet potato and black bean tostadas instead!
Why you will love this chicken tostada recipe:
- This recipe is easy enough for beginners with no difficult cooking methods or complicated ingredients.
- You’ll see it’s the perfect meal for parties because everyone can customize their tostadas with all their favorite toppings!
- It is great for meal prep because the chicken stays super juicy for days, and you can pack components separately for a fresh lunch.
Ingredients for Chicken Tostadas
- Chicken – I used boneless, skinless chicken thighs because they tend to stay juicier and cook faster than chicken breasts. Feel free to use chicken breasts if you prefer.
- Marinade: Oil (I used avocado oil), Honey, Garlic Powder, Chili Powder, Smoked Paprika, Onion Powder, Salt, Pepper, Lime Juice, and Lime Zest.
- Tostada Shells – You can use store-bought tostadas or bake corn tortillas yourself (check the tips section, it’s SO easy).
- Avocado Crema: Avocados, Sour Cream, Onion, Jalapeno, Garlic, Cilantro, Lime Juice, Lime Zest, Cumin, Salt, and Pepper
- Toppings: We love salsa, cotija cheese, shredded cabbage, and chopped cilantro. A drizzle of this Taco Bell quesadilla sauce would be a lovely touch, too!
How to Make Chicken Tostadas
- Marinate Chicken – Start by mixing all your marinade ingredients in a large bowl or bag, then add in your chicken. For the best flavor, let it sit in the fridge for 8-18 hours.
- Cook Chicken – Preheat your grill to medium-high heat and remove chicken from the marinade. Cook on the grill for 10 minutes, then flip and continue cooking for another 5 minutes or until cooked through to 165 degrees F. Remove from the grill and allow to rest for about 5 minutes before slicing.
- Make Avocado Crema – Place all your crema ingredients into a blender or food processor. Pulse until it’s nice and smooth. Taste and add more salt, pepper, or cumin if you like.
- Assemble and Serve – Spread your avocado crema over your tostada shell, then add a spoonful of salsa and your sliced chicken. Add toppings like cilantro, shredded cabbage, and crumbled cotija.
What to Serve with Chicken Tostada Recipe
- Fajita Veggies
- Esquites Recipe
- Sweet Potato Cubes
- Mexican Street Corn
- Cilantro Lime Cauliflower Rice
Storage and Reheating
These keep best when components are stored separately, then assembled when ready to eat. Store tostada shells in an airtight container at room temperature.
- Fridge: Store chicken in an airtight container up to 4 days. Pack the avocado crema in an airtight container, lightly pressing a piece of plastic wrap onto crema to reduce browning.
- Freezer: Store chicken in freezer bags, press out the air, and freeze up to 3-6 months for the best texture. I have not tried freezing the avocado crema.
- Reheating: Warm your tostada shells in the oven (350 degrees F, about 3-5 minutes). Chicken can be microwaved (30 second blasts, turning and flipping after each blast), air fried (350 degrees, 2-3 minutes) or baked (350 degrees 5-10 minutes).
Tips, Suggestions, and Substitutions
- Keep your avocado crema green and fresh by reducing the amount of surface area that can be touched by air! I give detailed tips to keep the crema fresh for several days in this post.
- If you prefer less spice and more herbs, try this chicken fajita marinade instead. Still tons of flavor, but it’s more palatable for those who do not like it spicy at all.
- Want to make your own tostada shells? Just spray your corn tortillas with oil, sprinkle with salt, then bake at 400 degrees (4-5 minutes per side).
More Great Recipes
- Air Fryer Sweet Potatoes
- Lemon Ice Cream
- Crockpot Chicken Tacos
- Air Fryer Eggs
- Homemade Potato Chips
Chicken Tostada Recipe
Ingredients
Tostadas
- 1½ lbs chicken thighs boneless/skinless
- 8 small corn tortillas
- Shredded cabbage
- Salsa
- Cilantro
- Cotija cheese, crumbled
Chicken Marinade:
- 3 tbsp oil
- 1 tbsp honey
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 lime, juiced and zested
Avocado Crema:
- 2 large ripe avocados
- 2 tablespoons chopped onion
- 1 jalapeno, seeded
- 1 clove garlic
- ¼ cup fresh cilantro
- zest from one lime, about 2 teaspoons
- juice from 1/2 a lime, about 1 tablespoon
- 1/2 cup sour cream
- 1/4 teaspoon cumin
- Salt and pepper to taste
Instructions
- Place chicken and marinade ingredients in a large bowl or zip-lock bag and toss to combine. Place in the refrigerator and marinate for at least 8 hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and place on the grill. Cook chicken for 10 minutes, then flip and grill another 5 minutes or until the chicken is cooked through to 165 degrees. Remove the chicken from the grill and allow to rest for about 5 minutes, then slice.
- While the chicken is cooking, place the avocado crema ingredients in a blender or food processor and blend until smooth and set aside.
- Warm the tostada shells for a few minutes in the oven or grill.
- Assemble tacos with the warmed tostadas, sliced chicken, shredded cabbage, salsa, cilantro, cotija cheese, and avocado crema.
Notes
- You can sub in plain Greek yogurt instead of sour cream for a healthier avocado cream sauce.
- Marinating isn’t essential but provides a lot more flavor for the chicken. Even an hour will help add good seasoning.
- I grilled the chicken on my Traeger at 400 degrees.
- Other great toppings: lettuce, avocado, Mexican cheese, hot sauce, red onion, refried beans, black beans, etc.
- Nutrition value includes the entirety of the marinade, but the chicken obviously doesn’t absorb it all. Due to this, numbers are likely a bit inflated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I’m Maggie! After obtaining a Master of Education degree in 2020, I decided to combine my love of teaching with my passion for food. Cooking good food feeds our bodies and souls, but it also helps give us a confidence that empowers us far beyond the kitchen. I hope to share my knowledge and experience to help cooks of all levels create delicious meals, snacks, and desserts for everyone they love!
