Description
Zesty Mexican chicken tostadas bring explosive flavors straight from authentic Latin kitchens to your dining table. Crispy tortillas layered with tender spiced chicken, fresh salsa, and creamy avocado create a perfect balance of crunch and deliciousness you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 chicken breasts
Salsa Ingredients:
- 8 tomatillos, husked
- 3 serrano peppers
- 1 white onion, diced
- 2 garlic cloves, minced
Seasonings and Liquid:
- 1 cup water
- 1 teaspoon chicken bouillon
- Black pepper, to taste
- Cumin, to taste
- Fresh cilantro, to taste
Instructions
- Prepare a vibrant sauce by simmering tomatillos and serrano peppers in water until tender, approximately 10 minutes.
- Transfer the softened tomatillos and peppers to a blender, combining them with onion, garlic, cilantro, chicken bouillon, black pepper, and cumin. Pulse until achieving a smooth, consistent texture.
- Taste and fine-tune the sauce’s flavor profile, adjusting seasoning with additional chicken bouillon, cumin, or black pepper as needed. Reserve the salsa for later use.
- Deconstruct the cooked chicken into delicate, bite-sized shreds, utilizing rotisserie chicken for an expedited preparation.
- Crisp the tostada shells using either oven or stovetop method, ensuring a satisfying crunch.
- Construct each tostada by applying a delicate layer of prepared salsa across the shell’s surface.
- Distribute the shredded chicken evenly atop the salsa-coated shell.
- Enhance the tostada with a sprinkle of fresh cilantro and present alongside zesty lime wedges for a burst of citrusy brightness.
Notes
- Swap rotisserie chicken with leftover grilled, baked, or poached chicken for a personalized touch and to reduce food waste.
- Enhance flavor by seasoning shredded chicken with additional cumin, garlic powder, or chili powder before assembling tostadas.
- For a lighter version, use baked tostada shells instead of fried and opt for Greek yogurt instead of traditional sour cream as a topping.
- Accommodate dietary restrictions by using gluten-free tostada shells and plant-based chicken alternatives like jackfruit or shredded tofu for vegetarian or vegan options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg