Avocado Tostadas with Grilled Chicken
Take Mexican night to the next level with Avocado Tostadas! This protein-packed meal showcases crunchy flat tortillas loaded with mashed avocado, fajita-seasoned grilled chicken, and other taco-topping favorites. Forks and knives optional! 😉
Don’t get me wrong, I’ll never get tired of fajitas and tacos, but when I’m craving something slightly different, these tostadas with avocado and grilled chicken are my go-to! But before we dig into the recipe, let’s tackle the big question:
What are tostadas?
Tostadas are the crisp, flat cousin of traditional tacos. In other words, this beloved Mexican dish consists of an open-faced hard taco shell that’s sturdy enough to hold a heap of toppings, from creamy spreads like guacamole and refried beans to fresh veggies and savory proteins like chicken, shrimp, or steak.
That said, these avocado tostadas are a MUST-make! So gather the ingredients for this recipe (and to make margaritas, perhaps!), and let’s get started.
Why you’ll love this recipe
- Convenient cooking options. You can crisp the tortillas in the oven or air fryer and cook the chicken using your preferred method (I recommend grilling because it’s quick and keeps the kitchen clean)!
- Macro-friendly. You get fiber from the tortillas, healthy fats from the avocado, and protein from the chicken, which you can easily adjust by topping your tostada with as much chicken as you need to meet your protein goals.
- The best of three beloved dishes. This twist on Mexican tostadas combines the crunch and creaminess of chips and guac, the smokey succulence of chicken fajitas, and the satisfaction of a classic taco.
- Versatility. Avocado tostadas make for a crowd-pleasing appetizer, a filling snack, or a full-on meal, depending on what you pile on top.
Ingredients you’ll need
- Chicken – I used boneless, skinless chicken breasts, but boneless, skinless chicken thighs or chicken tenders also work. I recommend small 4 oz breasts for this recipe.
- 3-ingredient marinade seasoning rub – Avocado oil (or olive oil) is the base of the marinade, while fresh lime juice and fajita seasoning provide the distinct Tex-Mex flavor. You can also use my Mexican chicken marinade here.
- Corn tortillas – To toast and transform into crunchy tostada shells. Store-bought tostada shells are a convenient option if you’re short on time.
- Cooking spray – Olive oil or avocado oil spray helps the tortillas become golden brown and crispy, as a proper tostada shell should be!
- Avocados – Select a firm avocado ripe enough to mash but not so ripe that it’s discolored and mushy. Feel free to take the mashed avocado further and make guacamole to spread on your tostadas.
- Coarse salt – To season the avocado.
- Tostada toppings – You can’t go wrong with lettuce, tomatoes, and queso fresco (or shredded Mexican blend cheese). Read on for more topping and garnish ideas.
How to make tostadas with avocado and chicken
Step 1: Marinate chicken. Whisk the avocado oil, lime juice, and fajita seasoning in a small bowl. This makes a thick marinade rub that adds great flavor. Then, brush the mixture on both sides of the chicken and place them in the fridge. You can do this in advance for quick prep later.
Step 2: Toast tortillas. Meanwhile, place the tortillas on a wire rack set on top of a baking sheet. Spray the tortillas on both sides with avocado oil spray, and bake until golden and crispy. Be careful not to overbake- watch closely to avoid burning since oven temps can vary.
Step 3: Cook chicken. Grill the chicken over medium heat, flipping at the halfway point, and let it rest for 5 minutes before slicing. I recommend a meat thermometer to ensure a safe temperature of 165 degrees F. For the small 4 oz breasts, it takes about 9-10 minutes, flipping halfway.
Step 4: Mash avocado. Mash the avocado in a small bowl, then spread it on the crispy tortillas, covering the top, and sprinkle with coarse salt.
Step 5: Assemble and serve. Top each tostada with chicken, lettuce, tomato, queso fresco, and any other toppings you like, and enjoy!
How to make tostadas in the air fryer
Your air fryer also has what it takes to transform corn tortillas into crunchy tostadas shells. To do so, spray the tortillas with avocado oil spray, place them in a single layer in the air fryer basket, and cook at 300℉ for 6 minutes. Place an oven-safe ramekin on top of each tortilla to weigh it down and to help prevent air pockets from forming.
Recipe tips
- Pick a good avocado. A perfectly ripened avocado will give in slightly when gently squeezed. If it’s not yet there, leave it at room temperature for a day or two.
- Crisp and cool tortillas fully. If you don’t prepare the shells properly, they may absorb moisture from the toppings and turn soggy, so cook your tortillas until they are golden and crisp and let them cool completely before using them.
- Assemble with care. When assembling your tostadas, don’t go about it all willy-nilly. Start with the mashed avocado, then add your grilled chicken, veggies, and toppings to get evenly distributed tastes and textures in every bite.
- Save time with leftover chicken. No time to grill chicken? You can quickly whip up a batch of chicken tostadas using leftover fajita chicken, grilled chicken, or shredded rotisserie chicken seasoned with a bit of fajita seasoning.
Variations
Avocado tostadas are often topped with lettuce, tomatoes, cilantro, queso fresco, and lime juice, but the sky’s the limit. Here are more tasty toppings to choose from:
- Salsa – Take your tostadas to the next level with salsa verde, salsa roja, pico de gallo, hot sauce, etc.
- Creamy sauces – Sour cream is a no-brainer, but you can also drizzle creamy chipotle sauce or a tangy avocado crema.
- Beans & veggies – Consider adding beans, fajita peppers and onions, jalapenos, radishes, coleslaw, etc.
- Proteins – Try swapping the grilled chicken with taco-seasoned lean ground beef, chicken, or turkey. Or, top your tostadas with seafood, such as grilled shrimp or ceviche.
Storing
Remember, avocado tostadas are always the best fresh! If you have leftovers remove any toppings that may become soggy (just do your best scraping off the avocado), and store the tostada shells separately from the toppings in the refrigerator for 1-2 days.
FAQs
How do you eat tostadas?
Tostadas can get a bit messy. You can eat them with a fork and knife, of course, but digging in with your hands is part of the experience.
What’s the difference between a tostada and a corn tortilla?
A corn tortilla is a type of flatbread made from masa flour, while a tostada is a corn tortilla baked or fried until hard and crunchy, creating a sturdy, flat surface for multiple layers of toppings.
Can I make tostadas with flour tortillas?
Yes! While traditional tostadas are typically made with corn tortillas, you can just as easily bake flour tortillas in the oven or air fryer until crispy.
More Mexican-inspired recipes
- Loaded Mexican Chicken Salad
- Grilled Mexican Shrimp Salad
- Slow Cooker Mexican Picadillo
- Mexican Chicken Casserole
- Southwest Steak Rice Bowls
- Beef Mexican Casserole
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Avocado Tostadas with Grilled Chicken
Equipment
- Grill or grill pan
- Wire rack
- Baking sheet
Ingredients
- 6 chicken breasts boneless and skinless (24 oz total- about 4 oz each)
- 1 tbsp avocado oil or olive oil
- 1 tbsp fresh lime juice
- 1½ tbsp fajita seasoning or your favorite store-bought blend
- 6 corn tortillas *you can also use store-bought tostadas for a short-cut
- olive oil spray or avocado oil spray
- 2 avocados
- coarse salt to taste
- 2 cups romaine lettuce finely chopped
- 2 Roma tomatoes seeded and chopped
- 4 oz crumbled queso fresco cheese or shredded Mexican blend cheese
- Optional garnishes: fresh cilantro, sour cream, salsa, and hot sauce
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together the avocado oil, lime juice, and fajita seasoning. Brush on both sides of the chicken breasts and place them in the refrigerator to marinate while you bake the tortillas.
- Place the tortillas on a wire rack over a baking sheet and spray both sides generously with the avocado oil spray. Bake for 10-12 minutes until lightly golden (watch carefully so they don't overbake). Set the tostadas aside to cool completely.
- Grill the chicken breasts over medium heat until an internal temp of 165 degrees is reached, flipping once halfway through. For the small 4 oz breasts, this takes about 9-10 minutes. Allow the meat to rest for 5 minutes while you assemble the tostadas.
- Mash the avocado in a small bowl with a fork and divide between the 6 tostadas. Spread to cover the top and sprinkle with coarse salt.
- Top with chopped lettuce, tomato, chicken, and queso fresco. I use one sliced chicken breast per tostada.
- Garnish with your favorite toppings and enjoy immediately.
Notes
- Pick a good avocado. A perfectly ripened avocado will give in slightly when gently squeezed. If it’s not yet there, leave it at room temperature for a day or two.
- Crisp and cool tortillas fully. If you don’t prepare the shells properly, they may absorb moisture from the toppings and turn soggy, so cook your tortillas until they are golden and crisp and let them cool completely before using them.
- Assemble with care. When assembling your tostadas, don’t go about it all willy-nilly. Start with the mashed avocado, then add your grilled chicken, veggies, and toppings to get evenly distributed tastes and textures in every bite.
- Save time with leftover chicken. No time to grill chicken? You can quickly whip up a batch of chicken tostadas using leftover fajita chicken, grilled chicken, or shredded rotisserie chicken seasoned with a bit of fajita seasoning.
Nutrition
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So colorful and pretty, I love peppers!