Mini Chicken Tostadas Delight (Printable Version)

Crispy mini tostadas topped with tender chicken, salsa, avocado, and cheese for a tasty, easy-to-make appetizer.

# What You Need:

→ Chicken

01 - 2 cups cooked, shredded chicken breast
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Tostadas

09 - 8 small corn tortillas, halved
10 - Cooking spray or 2 tablespoons vegetable oil

→ Toppings

11 - 1 cup shredded lettuce
12 - 1 cup pico de gallo or fresh tomato salsa
13 - 1 large ripe avocado, diced
14 - ⅓ cup crumbled queso fresco or shredded Monterey Jack
15 - ¼ cup sour cream
16 - 2 tablespoons chopped fresh cilantro
17 - 1 lime, cut into wedges

# How to Make It:

01 - Preheat oven to 400°F.
02 - Arrange tortilla halves on a baking sheet. Lightly brush both sides with oil or spray with cooking spray. Bake for 6–8 minutes per side, until golden and crisp. Set aside to cool.
03 - In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir and cook for 3–4 minutes until the chicken is warm and evenly coated. Remove from heat.
04 - To assemble, top each crispy mini tostada with a layer of shredded lettuce, a spoonful of seasoned chicken, and a bit of pico de gallo. Add diced avocado and sprinkle with cheese.
05 - Drizzle with sour cream (thin with a little water if needed for easy drizzling) and garnish with chopped cilantro. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • Bite sized means no utensils required and people can just keep grazing
  • The crispy tortillas stay crunchy even after toppings are piled on
  • You can prep everything ahead and assemble right before serving
02 -
  • Undercooked tortillas will get soggy so make sure they are completely crisp before topping them
  • Warm the chicken gently so it does not dry out from overcooking
  • Assemble these right before serving or the tortillas will lose their crunch
03 -
  • If your tortillas are not getting crisp enough try baking them an extra 2 minutes per side
  • A squeeze of fresh lime over the avocado prevents it from browning if you prep it early

Go Back