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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.