Mexican chicken tostadas

Ingredients

• 300 g (0.70 lb)chicken breast
• 1/2 tspground cumin
• juice of 1/2 limelime
• to tastesalt and pepper
• 8corn tortillas
• 200 g (1 cup)cooked beans
• 100 g (2/3 cup)fresh cheese or feta-style cheese
• 200 g (3 cups)iceberg lettuce
• 2 smalltomatoes
• to tastesoaked red onion
• as neededoil for frying

Instructions

1. 1

   Season the chicken

   Season the chicken breast with salt, pepper, cumin and the juice of half a lime. Mix well and leave to marinate for 10 minutes.

2. 2

   Grill and shred

   Heat a grill and cook the chicken on both sides. Let it cool, then shred it thoroughly and set aside.

3. 3

   Prepare the vegetables

   Wash and peel the vegetables. Chop the washed lettuce and cut the tomatoes into thin slices; set them aside.

4. 4

   Mash the beans

   Put the beans in a bowl and mash them with a fork until smooth.

5. 5

   Fry the tortillas

   Heat plenty of oil in a frying pan. Fry the tortillas on both sides until golden and crisp.

6. 6

   Drain the tortillas

   Transfer the tortillas to a plate lined with kitchen paper to absorb excess oil.

7. 7

   Assemble the tostadas

   Spread each tortilla with mashed beans, then add some chicken, lettuce, tomato and onion. Finish with a sprinkling of fresh cheese and serve with a sauce of your choice.

What are Mexican chicken tostadas?

Tostadas are a Mexican dish built around a crisp, flat tortilla, topped with ingredients that can include beans, meat, vegetables and cheese. The name refers to the toasted or crisp base.

Here, grilled, lime-and-cumin-seasoned chicken sits over mashed beans, with fresh toppings added before serving. Frying the tortillas gives them a sturdy crunch beneath the toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

The corn tortillas and beans provide most of the carbohydrates, while the chicken and cheese contribute protein. Frying oil and cheese add much of the fat; serve with extra lettuce or a salad to add fresh vegetables to the plate.

Seasoning and grilling the chicken

Lime and cumin: the short marinade seasons the chicken before it goes on the grill. Give it the full 10 minutes while you prepare the other ingredients.

Grilling: cook the breast on both sides, then let it cool before shredding. Shredded chicken is easy to distribute over the tortillas.

Making crisp tortilla bases

Oil: heat plenty in the pan so the tortillas can fry on both sides. Work in batches if needed rather than stacking them in the pan.

Doneness: take each tortilla out when it is golden and crisp. Drain it on kitchen paper to catch excess oil before adding the toppings.

Preparing the toppings

Beans: mash them with a fork to make a spreadable layer that helps the chicken and vegetables sit on the tortilla.

Fresh vegetables: thin tomato slices and chopped lettuce make the toppings easier to eat. Prepare them before assembling so the crisp bases do not have to wait under wet ingredients.

Layering for crunch

Spread the beans first, then add chicken, lettuce, tomato and onion, finishing with cheese. Keep the toppings balanced so each tortilla remains manageable.

Assemble shortly before serving: moisture from the beans and vegetables gradually softens the fried tortillas.

What to serve alongside

A sauce of your choice is already suggested as a finishing touch; serve it on the side if people prefer different levels of heat.

For a fuller meal, serve the tostadas with a simple salad or extra beans. Put the toppings on the table separately if everyone wants to assemble their own.

Recipe notes & tips

• Let the chicken cool before shredding so it is easier to handle.
• Mash the beans until spreadable, but leave a little texture if you prefer.
• Drain the fried tortillas on kitchen paper before topping them.
• Slice the tomatoes thinly so they sit neatly on the tostadas.
• Prepare all the toppings before frying the tortillas.
• Add the toppings just before serving to preserve the crunch.

Variations

• Use feta-style cheese: crumble it over the assembled tostadas if fresh cheese is unavailable.
• Change the beans: mash another type of cooked bean for a different flavour.
• Add a spicy sauce: serve it alongside for anyone who wants extra heat.
• Use leftover chicken: shred cooked chicken and season it with the lime and cumin.
• Make smaller tostadas: use smaller corn tortillas and adjust the toppings to fit.

Common mistakes to avoid

• Soft tortillas: fry them until golden and crisp so they can hold the toppings.
• Crowded frying pan: fry in batches so each tortilla can cook evenly on both sides.
• Excess oil: drain the tortillas on kitchen paper before assembling.
• Large tomato pieces: slice the tomatoes thinly for easier layering.
• Tostadas turning soggy: assemble them just before serving.
• Chicken difficult to shred: allow it to cool before pulling it apart.

How to store

Store leftover chicken and prepared toppings in separate covered containers in the fridge and use within 3 days. Keep fried tortillas separate and re-crisp them in a dry pan or oven; assemble just before eating, as fully topped tostadas soften in storage.

Frequently asked questions