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close up of an avocado tostada topped with grilled chicken, lettuce, tomatoes, queso fresco cheese and cilantro
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Avocado Tostadas with Grilled Chicken

An easy and protein-packed recipe for loaded avocado tostadas topped with fajita seasoned grilled chicken breast.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 378kcal
Author Amee

Equipment

  • Grill or grill pan
  • Wire rack
  • Baking sheet

Ingredients

  • 6 chicken breasts boneless and skinless (24 oz total- about 4 oz each)
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon fresh lime juice
  • 1½ tablespoon 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

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.
 

Nutrition

Calories: 378kcal | Carbohydrates: 20g | Protein: 31g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 326mg | Potassium: 908mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1862IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 1mg