Mexican food is a favorite in our household, even though chicken tostadas haven’t been on our radar. There’s a local restaurant that we go to so frequently that they know what we want as soon as we walk in the door. I love that kind of service!
However, when it comes to making Mexican at home our go to is usually our taco buffet. Not overly exciting, it is? Belle does like quesadilla’s but she keeps it pretty generic with just cheese and the shell. Our Homemade Guacamole is as wild as we get here 🙂
Since we love Mexican cuisine so much, I was pretty excited to get this Chicken Tostadas recipe in a Plated.com box we received a while ago. Fortunately it wasn’t a recipe that disappointed, we’ll definitely be makiAng this one again!
- 1 yellow onion
- 1 plum tomato
- 1 jalapeño
- 12 ounces ground chicken
- 2 teaspoons ground cumin, divided
- 1 avocado
- 1 lime
- 3 tablespoons non-fat Greek yogurt
- 4 corn tortillas
- ½ cup refried beans
- 1 cup shredded red cabbage
- ½ cup crumbled queso fresco
Preheat oven to 425°F. Peel onion and quarter. Rinse tomato and quarter lengthwise. Rinse jalapeño and thinly slice into rings, discarding stem. Pat chicken dry with paper towel. On a baking sheet, toss tomato and ½ of onion with 1 tablespoon canola oil, ½ of cumin, salt, and pepper. Arrange in a single layer and roast until tender, about 20 minutes. Save remaining onion for another use, as desired.
While vegetables roast, heat ½ tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add chicken and remaining cumin. Season with salt and pepper and cook, breaking up with the back of a spoon, until browned and cooked through, about 10 minutes. Remove from pan and set aside.
While chicken cooks, halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Halve lime. In a medium bowl, combine avocado, juice of 1 lime, Greek yogurt, and 3 tablespoons warm water. Whisk until smooth. Taste and add salt and pepper as needed. Set aside.
Wipe pan from chicken clean and add 3 tablespoons canola oil over medium heat. When oil is shimmering, add tortillas in a single layer, working in batches if necessary, and cook until golden and crisp, 1-2 minutes per side. Transfer to a paper towel-lined plate to drain.
Wipe pan from tostadas clean and add refried beans over medium heat. Cook until warmed through, about 5 minutes. Meanwhile, finely chop roasted onion and tomato. Stir together in a medium bowl to make salsa.
Divide tostadas evenly between 2 plates. Top each with a layer of refried beans, then spoon over chicken, salsa, shredded cabbage, and jalapeño. Drizzle over yogurt-avocado sauce and sprinkle with crumbled queso fresco. Serve.
Enjoy your chicken tostadas!
2 servings – 770 calories per serving