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Corn tortillas toasted up to a perfectly crispy and crunchy texture and topped with taco seasoned shredded chicken, homemade guacamole, pickled onions, mango, and cotija cheese!
What is a tostada?
I think of a tostada as basically an open faced hard taco. Most regular soft shell tacos consist of a flour or corn tortilla folded in half and filled with delicious toppings. A tostada on the other hand is a toasted corn tortilla that lays flat and is then topped with delicious toppings.
Let’s make some easy baked chicken tostadas for dinner!
What Ingredients are Needed for Crispy Baked Chicken Tostadas?
Corn Tortillas: Small corn tortillas. For the perfect crispy crunchy texture I like using corn-based tortillas. However, feel free to swap in flour, gluten-free, or whichever your preference is!
Chicken: For this recipe I use a boneless, skinless chicken tender that we saute on the stove until cooked and then shred using two forks for a nice pulled chicken.
Taco Spices: Make your own using a combination of chili powder, cayenne pepper, garlic, cumin, and coriander. You can also buy a taco seasoning packet to save time and effort!
Avocado & Lime: We’re making a simple homemade guacamole with an avocado, lime juice, and a dash of salt and pepper.
Mango: Juicy and delicious sliced yellow mango to top off our tostadas.
Pickled Onion: I always have a homemade stash of pickled red onions in my fridge. To pickle your own onions, all you have to do is slice your red onion, place it into a jar with a lid (mason jars work great!) and cover the onions with some vinegar and water. I usually use whichever vinegar I have on hand. Currently my onions are pickled with a red wine vinegar.
Cotija Cheese: Feel free to add as much of this Mexican cow’s milk cheese as your heart desires. The more cheese the merrier!
Kitchen Tools Needed for this Recipe
- Baking tray
- Large skillet
- Cutting board and sharp kitchen knife
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How to Make Crispy Baked Chicken Tostadas
Make the Chicken: Saute the chicken tenders on a skillet in some olive oil. Once fully cooked through, shred into pieces using two forks. Return to the skillet and add all the spices, a squeeze of lime juice, and chili in adobo sauce.
Make the Tostadas: Preheat the oven to 425 F and add the corn tortillas to a baking tray. Lightly spray or drizzle with olive oil and place in the oven to bake for 7-8 minutes, flipping halfway through.
Prep the Toppings: Cut the mangoes into slices. Make the guacamole by mashing an avocado and mixing with lime juice, salt, and pepper. Pickle the onions*.
Assemble the Tostadas: Place the toasted tortilla on a plate, top with guacamole, shredded chicken, mangos, pickled onions, and cotija cheese. Repeat until all 6 of the tostadas are assembled. Serve and enjoy!