Chicken tostadas

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These tasty bites are quick and easy to make yet such a great tasty combination. Perfect as a snack and more.

Prep Time10

Cook Time10

Total Time20

Course: Lunch or main, Snack

Cuisine: Mexican

Servings: approx, assuming 2 per person

Calories: 351kcal

Author: Caroline

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Ingredients

½ lb chicken I used thigh but breast also works (see notes)
2 teaspoon taco seasoning
2 cups refried beans a 16oz/454g can/tin is just under 2 cups and works fine
8 tostada shells
4 leaves napa cabbage 4 leaves giving approx 2 cups shredded cabbage
3 tablespoon pickled red onions approximately
2 tablespoon cotija cheese

Instructions

Cut the chicken into pieces or slices and sprinkle with taco seasoning on all sides. Either warm a grill if you prefer to grill, or a skillet/frying pan over medium heat to cook on stove. If using breast meat or if not a nonstick pan, add some oil then cook the chicken on both sides until lightly brown and cooked through. Remove chicken once cooked and set aside to cool slightly before shredding. If using leftover cooked chicken, simply shred.
Gently warm the refried beans in a small pan so they are warmed through - this helps them be more flexible to spread but also they are tastier this way. If needed, add a little liquid as they are warming so they are not dry.
Cut up the cabbage into very thin slices and set aside.
Spread each tostada shell with a thin layer of refried beans, top with some chicken, some shredded cabbage, a few pieces of pickled onion and a sprinkle of cotija cheese. Serve immediately.

Video

Notes

I have given directions starting with raw chicken but you can also use around the same weight of leftover cooked chicken and simply shred it and, if not already seasoned, toss with a little taco seasoning if you want to add a little flavor.

If you don't have taco seasoning on hand you can make your own easily - even just a simple mix of 1tsp cumin, ½tsp paprika, ½ teaspoon salt, ½tsp pepper, ¼tsp garlic powder, ¼tsp onion powder, ¼tsp oregano and optionally some chili powder to taste will give you just a little more than you need here (chili is typical and often the highest quantity in there but I don't always add due to the kids).

You can make your own tostada shells but you can also buy them ready made in many larger stores and most Latin American stores.

While it's tempting to load these with lots of toppings, it does make them harder to eat! So I generally find it easier to go slightly on the light side to get a balance of filled and easier to enjoy without everything falling off.

Nutrition

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