Spicy Chicken Tostadas With Avocado & Tomato Salsa – A Bright, Flavor-Packed Weeknight Favorite

Spicy chicken tostadas bring big flavor without a lot of fuss. Crisp tortillas, juicy seasoned chicken, and a cool, zesty salsa make every bite satisfying. It’s the kind of meal that feels fun to assemble and easy to customize.

If you love a little heat and a lot of texture, this one checks all the boxes. Plus, it comes together quickly, making it perfect for weeknights or casual gatherings.

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Spicy Chicken Tostadas With Avocado & Tomato Salsa - A Bright, Flavor-Packed Weeknight Favorite

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 8 corn tortillas (or store-bought tostada shells)
• 1 lb boneless, skinless chicken thighs (or breasts), cut into small pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 cup refried beans (pinto or black)
• 1/2 cup shredded cheese (Monterey Jack, cheddar, or a blend)
• 1/3 cup sour cream or plain Greek yogurt (optional)
• Hot sauce (optional)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, quartered (or 2 medium tomatoes, diced)
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (leave some seeds for extra heat)
• 1/4 cup fresh cilantro, chopped
• 1–2 tbsp lime juice
• 1/4 tsp kosher salt, to taste

Instructions

• Prep the tortillas: If using corn tortillas, preheat the oven to 400°F (200°C). Brush both sides lightly with oil and place them on a baking sheet.Bake 6–8 minutes per side until crisp and golden. Keep an eye on them so they don’t burn. If using store-bought tostada shells, skip this step.
• Season the chicken: In a bowl, combine chili powder, cumin, smoked paprika, cayenne, garlic powder, onion powder, salt, pepper, and lime juice.Add the chicken pieces and toss to coat evenly.
• Cook the chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Add the chicken and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Taste and adjust salt or cayenne if needed.
• Warm the beans: In a small saucepan over low heat, warm the refried beans with a splash of water to loosen.Stir until smooth and spreadable. Season with a pinch of salt if needed.
• Make the salsa: In a bowl, combine avocado, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently so the avocado holds its shape.Add more lime juice or salt to taste.
• Assemble the tostadas: Spread each crispy tortilla with a thin layer of refried beans. Top with a generous spoonful of spicy chicken, then sprinkle with cheese. Add a scoop of avocado & tomato salsa on top.Finish with a drizzle of sour cream or yogurt and hot sauce if you like.
• Serve right away: Tostadas are best crisp. Set out extra lime wedges, cilantro, and hot sauce at the table.

What Makes This Special

This recipe combines bold spice with fresh, cooling elements. The tostada shell is crunchy, the chicken is tender, and the avocado-tomato salsa adds brightness and creaminess.

It’s a complete meal on one crispy base, and you can build each tostada exactly how you like it. Best of all, most ingredients are pantry-friendly and easy to find, so it’s simple to pull off any night of the week.

Ingredients

• 8 corn tortillas (or store-bought tostada shells)
• 1 lb boneless, skinless chicken thighs (or breasts), cut into small pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 cup refried beans (pinto or black)
• 1/2 cup shredded cheese (Monterey Jack, cheddar, or a blend)
• 1/3 cup sour cream or plain Greek yogurt (optional)
• Hot sauce (optional)

For the Avocado & Tomato Salsa:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, quartered (or 2 medium tomatoes, diced)
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (leave some seeds for extra heat)
• 1/4 cup fresh cilantro, chopped
• 1–2 tbsp lime juice
• 1/4 tsp kosher salt, to taste

How to Make It

1. Prep the tortillas: If using corn tortillas, preheat the oven to 400°F (200°C). Brush both sides lightly with oil and place them on a baking sheet.

   Bake 6–8 minutes per side until crisp and golden. Keep an eye on them so they don’t burn. If using store-bought tostada shells, skip this step.

2. Season the chicken: In a bowl, combine chili powder, cumin, smoked paprika, cayenne, garlic powder, onion powder, salt, pepper, and lime juice.

   Add the chicken pieces and toss to coat evenly.

3. Cook the chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Add the chicken and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Taste and adjust salt or cayenne if needed.
4. Warm the beans: In a small saucepan over low heat, warm the refried beans with a splash of water to loosen.

   Stir until smooth and spreadable. Season with a pinch of salt if needed.

5. Make the salsa: In a bowl, combine avocado, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently so the avocado holds its shape.

   Add more lime juice or salt to taste.

6. Assemble the tostadas: Spread each crispy tortilla with a thin layer of refried beans. Top with a generous spoonful of spicy chicken, then sprinkle with cheese. Add a scoop of avocado & tomato salsa on top.

   Finish with a drizzle of sour cream or yogurt and hot sauce if you like.

7. Serve right away: Tostadas are best crisp. Set out extra lime wedges, cilantro, and hot sauce at the table.

Keeping It Fresh

Tostadas taste best when assembled just before serving. If you’re meal-prepping, store each component separately.

Keep the chicken in an airtight container for up to 3 days. The beans will hold well for the same amount of time. For the salsa, squeeze a little extra lime over the top and press plastic wrap directly onto the surface to slow browning.

It will keep for about a day. If you’re making homemade tostada shells, cool them fully and store in a sealed container at room temperature for 2–3 days to maintain crispness.

Health Benefits

These tostadas deliver a good balance of protein, fiber, and healthy fats. The chicken provides lean protein to keep you full.

Beans add fiber and plant-based protein, which support digestion and steady energy. Avocado gives you heart-healthy monounsaturated fats and potassium, while tomatoes and jalapeño contribute vitamin C and antioxidants. If you choose Greek yogurt instead of sour cream, you’ll get a bit more protein with less saturated fat.

Using baked tostada shells instead of fried helps keep the dish lighter without losing crunch.

What Not to Do

• Don’t overload the shell. Too much topping makes tostadas soggy and hard to eat. Build in layers with a light hand.
• Don’t skip the salt in the salsa. A small pinch of salt brightens the tomatoes and balances the avocado.
• Don’t cook chicken on low heat. You want a hot skillet for quick browning and juicy results.
• Don’t assemble too early. Let shells stay crisp until you’re ready to eat. Assemble right before serving.
• Don’t forget acidity. Lime juice lifts the entire dish, from the chicken finishing squeeze to the salsa.

Variations You Can Try

• Chipotle chicken: Swap cayenne for minced chipotle in adobo for smoky heat.
• Black bean base: Use black refried beans and add a dash of ground cumin and lime.
• Grilled corn topping: Add charred corn kernels for sweetness and texture.
• Cheese swap: Try crumbled cotija or queso fresco instead of shredded cheese.
• Extra greens: Add a handful of shredded romaine or cabbage for crunch.
• Low-carb option: Use large lettuce leaves as a base or make a tostada salad with crushed shells on top.
• Vegetarian version: Replace chicken with sautéed mushrooms or extra beans and roasted peppers.

FAQ

Can I use rotisserie chicken?

Yes.

Shred the rotisserie chicken and toss it with a bit of olive oil, lime juice, and the spice mix. Warm it in a skillet for a few minutes to bloom the spices.

How do I keep the tortillas from getting soggy?

Make sure the shells are very crisp and cool before topping. Spread a thin layer of beans first; it acts like a barrier.

Assemble right before serving and avoid overloading with wet ingredients.

Can I make the chicken ahead of time?

Absolutely. Cook, cool, and refrigerate for up to 3 days. Reheat in a skillet with a splash of water or chicken broth to keep it moist, and finish with fresh lime juice.

What if I don’t like too much heat?

Reduce or skip the cayenne and remove the jalapeño seeds.

You can also use mild chili powder and add extra lime juice for flavor without the burn.

What’s the best way to crisp tortillas without frying?

Brush lightly with oil, bake at 400°F (200°C) on a wire rack or a sheet pan, and flip halfway. For extra crunch, bake an additional 1–2 minutes at the end and watch closely.

Can I use flour tortillas?

You can, but they won’t crisp the same way. If you prefer flour, bake or pan-sear them until golden and crisp, or simply warm them and enjoy as soft tacos.

Which cheese works best?

Monterey Jack melts well and has a mild flavor.

Cheddar adds a sharper note. Cotija or queso fresco won’t melt much but bring a salty, crumbly finish.

How spicy are these tostadas?

They’re medium-spicy by default. Adjust cayenne and jalapeño to your liking, and set hot sauce on the table so everyone can add more heat if they want.

Wrapping Up

Spicy chicken tostadas with avocado and tomato salsa are fresh, colorful, and satisfying.

They’re easy to prep, simple to customize, and always a crowd-pleaser. Keep the shells crisp, the chicken juicy, and the salsa bright, and you’ll have a dinner that tastes like a little celebration any night of the week.