Cooking Lucid
Tostadas
Crispy fried corn tortillas piled high with seasoned shredded chicken, refried beans, lettuce, crema, and queso fresco. Crunchy, colorful, and endlessly customizable — a weeknight favorite.
Prep 15 min
Cook 20 min
Total 35 min
Serves 6
Ingredients
Step 1 — Prepare the chicken
- 2 cups cooked chicken (shredded)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- Juice of 1 lime
Step 2 — Assemble the tostadas
- 12 corn tortillas
- Vegetable oil (for frying)
- 2 cups refried beans (warmed)
- 3 cups shredded iceberg lettuce
- 2 Roma tomatoes (diced)
- ½ cup Mexican crema
- 1 cup queso fresco (crumbled)
- Sliced avocado
- Salsa roja
Instructions
- 1
Season the chicken
Toss shredded chicken with cumin, chili powder, garlic powder, salt, and lime juice. Warm in a skillet over medium heat 3–4 minutes.
- 2
Fry the tostada shells
Heat ½ inch oil to 350°F. Fry tortillas one at a time 1–2 minutes per side until golden and crisp. Drain on paper towels and sprinkle lightly with salt.
- 3
Build the tostadas
Spread refried beans on each tostada. Layer with lettuce, seasoned chicken, tomatoes, crema, queso fresco, and avocado. Serve immediately with salsa on the side.
Nutrition per serving: 360 cal · 24g protein · 32g carbs · 16g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
