Chicken Veggie Tostadas with Guacamole Recipe
Bright, crisp, and bursting with flavor, Chicken Veggie Tostadas with Guacamole are the kind of meal you’ll want to make on repeat. Think crunchy corn tortillas loaded with tender, spiced chicken, a colorful sauté of bell pepper, zucchini, and onion, and layers of favorite toppings—finished with a dreamy dollop of homemade guacamole. Whether you’re after a speedy weeknight dinner or the centerpiece for a fun family meal, this dish brings together vibrant textures and bold Mexican-inspired flavors in every bite.
Ingredients You’ll Need
The beauty of Chicken Veggie Tostadas with Guacamole lies in how each ingredient shines—bringing a rainbow of colors, textures, and tastes. Every item on this list pulls its weight, so don’t be afraid to choose the freshest veggies and ripest avocados you can find!
- Corn tostada shells: The essential crispy base that gives each bite that signature crunch.
- Cooked shredded chicken: Rotisserie or grilled chicken keeps things easy and ultra-juicy.
- Olive oil: Helps caramelize the veggies and imparts rich flavor.
- Red bell pepper: Adds sweet, mellow flavor and irresistible color.
- Zucchini: Keeps things fresh and tender, making every mouthful interesting.
- Red onion: Delivers a slight bite and vibrant hue both in the veggies and the guacamole.
- Chili powder: One of the secret weapons for smoky, subtle heat.
- Cumin: Adds warm, earthy depth to the topping.
- Garlic powder: Delicious savory notes, no mincing required.
- Salt: Just enough to make all those flavors pop.
- Shredded lettuce: Crisp lettuce brings a cooling crunch to balance the warmth of the toppings.
- Cherry tomatoes: Little pops of juicy sweetness and vibrant color.
- Shredded cheddar or Mexican blend cheese: A melt-in-your-mouth touch of richness.
- Lime juice: The squeeze of acidity that lifts every element, also stars in the guacamole.
- Chopped cilantro: Optional, but a fragrant finishing touch that brings real flair.
- Avocados: The star of your homemade guacamole—go for ripe but not mushy.
- Additional red onion (for guacamole): Infuses the guac with gentle bite.
- Diced tomato: Adds juicy freshness to the creamy avocado base.
- Salt (for guacamole): Bring out all the flavors in your guac.
How to Make Chicken Veggie Tostadas with Guacamole
Step 1: Sauté the Vegetables
Start by heating the olive oil in a medium skillet over medium heat. Once shimmering, add the sliced bell pepper, diced zucchini, and red onion. Sprinkle the chili powder, cumin, garlic powder, and salt over the veggies—this is where your kitchen will start to smell amazing! Sauté for about 5 to 6 minutes, stirring occasionally, until they’re tender and just golden at the edges. Caramelizing these veggies unlocks their sweetness, making every bite of these Chicken Veggie Tostadas with Guacamole completely satisfying.
Step 2: Warm the Chicken
If your shredded chicken is straight from the fridge or prepared ahead, now’s the time to warm it up. You can add it to the skillet with the veggies for the last minute or two (just to heat through), or place it in a separate pan with a tiny drizzle of olive oil. Keeping the chicken juicy is key for the most mouthwatering Chicken Veggie Tostadas with Guacamole, so don’t cook it too long!
Step 3: Make the Guacamole
While the veggies cook, whip up your creamy guacamole. In a small bowl, mash the avocados with the lime juice, then stir in the diced red onion, tomato, and a pinch of salt. Taste as you go—this is your personal stamp on the Chicken Veggie Tostadas with Guacamole experience! The freshness of homemade guac absolutely sets this dish apart.
Step 4: Assemble the Tostadas
Now for the fun part: building your tostadas! Lay out the crunchy corn shells and start with a bed of shredded lettuce. Next, add the warm chicken, a generous spoonful of those glistening sautéed vegetables, a scatter of cherry tomatoes, and a sprinkling of cheese. Top each one with a heaping spoonful of guacamole and, if you’re feeling fancy, a dash of chopped cilantro or a squeeze of lime. Each layer adds its own joy to your Chicken Veggie Tostadas with Guacamole, so don’t skimp!
Step 5: Serve and Enjoy
Tostadas are meant to be eaten right away while they’re at their crunchiest and the toppings are still just-warm. Gather everyone around and dig in—this is the kind of meal that brings the whole table together, full of color, crunch, and flavor. These Chicken Veggie Tostadas with Guacamole are the answer to any weeknight dinner you want to feel just a little bit special.
How to Serve Chicken Veggie Tostadas with Guacamole
Garnishes
Bright green cilantro leaves, extra lime wedges, or even a few sliced jalapeños are all fantastic finishing touches for Chicken Veggie Tostadas with Guacamole. These little bits of freshness and zip really make the platter pop and let everyone customize their own plate.
Side Dishes
Serve your tostadas alongside a vibrant corn salad, a simple black bean dish, or even a cool cucumber salsa. These sides help round out the meal and give you a little something extra to scoop up any rogue toppings from your Chicken Veggie Tostadas with Guacamole!
Creative Ways to Present
Try arranging the toppings in bowls like a build-your-own tostada bar—perfect for parties or picky eaters. Let everyone layer their Chicken Veggie Tostadas with Guacamole just the way they like. Or, slice into quarters and serve them on a platter as festive appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, veggies, toppings, and guacamole in separate airtight containers in the fridge. Just make sure tostada shells are kept in a sealed bag at room temperature so they stay delightfully crisp! Reassemble just before eating to keep that satisfying crunch alive in your Chicken Veggie Tostadas with Guacamole.
Freezing
While the assembled tostadas don’t freeze well (they’ll lose their crunch), the shredded chicken and sautéed veggies can be frozen for up to 2 months. Pop portions into freezer bags, thaw overnight in the fridge, and you’ll have a jumpstart for your next Chicken Veggie Tostadas with Guacamole night!
Reheating
For best results, gently reheat chicken and veggies in a skillet over medium heat until just warmed through. The guacamole, sadly, is best enjoyed fresh—so whip up a new batch whenever you need it. Bring shells to room temperature or lightly toast them in the oven if they need reviving. Then assemble everything just as you would for fresh Chicken Veggie Tostadas with Guacamole.
FAQs
Can I make these tostadas vegetarian?
Absolutely! Just skip the chicken and swap in black beans or pinto beans—seasoned up the same way, they’re delicious and hearty. The bright flavors and textures of the veggies and guacamole do all the heavy lifting.
What’s the best way to keep tostada shells crispy?
Keep tostada shells in an airtight bag or container at room temperature until just before serving. Moisture is their enemy, so don’t add toppings until everyone’s ready to eat—this keeps your Chicken Veggie Tostadas with Guacamole satisfyingly crunchy.
Can I use flour tortillas instead?
You can, though the flavor and texture will be a bit different. Toast flour tortillas in the oven until crispy for a fun twist, or keep things classic with the unmistakable crunch of corn shells.
How spicy is this recipe?
The base blend of spices offers a mild warmth, not a fiery burn. For heat-lovers, add diced jalapeños, a swirl of hot sauce, or extra chili powder to kick up your Chicken Veggie Tostadas with Guacamole.
Can I prepare any parts of this recipe in advance?
Definitely! Cook and store the chicken and sautéed veggies ahead of time, and make the guacamole just before serving. With the main components ready to go, assembling Chicken Veggie Tostadas with Guacamole is a breeze when hunger strikes.
Final Thoughts
There’s just something joyful about the colorful crunch and creaminess of Chicken Veggie Tostadas with Guacamole. It’s a meal you’ll want to share—and revisit—whenever you need a fresh, festive pick-me-up. Try them soon and see just how fun and flavorful weeknight dinners can be!
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Chicken Veggie Tostadas with Guacamole Recipe
- Total Time: 25 minutes
- Yield: 4 tostadas 1x
- Diet: Non-Vegetarian
Description
These Chicken Veggie Tostadas with Guacamole are a delicious and satisfying meal option, perfect for a quick weeknight dinner. Crispy corn tostada shells are topped with tender shredded chicken, sautéed veggies, creamy guacamole, and fresh garnishes.
Ingredients
Tostada:
- 4 corn tostada shells
- 2 cups cooked shredded chicken (rotisserie or grilled)
- 1 tablespoon olive oil
- 1 red bell pepper (thinly sliced)
- 1 zucchini (diced)
- ½ red onion (thinly sliced)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup shredded lettuce
- ½ cup cherry tomatoes (halved)
- ½ cup shredded cheddar or Mexican blend cheese
- 1 tablespoon lime juice
- Chopped cilantro for garnish (optional)
Guacamole:
- 2 ripe avocados
- 1 tablespoon lime juice
- ¼ cup diced red onion
- 1 small tomato (deseeded and diced)
- Salt to taste
Instructions
- Sauté Vegetables: In a medium skillet, heat olive oil over medium heat. Add sliced bell pepper, zucchini, and red onion. Sprinkle with chili powder, cumin, garlic powder, and salt. Sauté for 5–6 minutes until tender.
- Prepare Guacamole: Mash avocados in a bowl, mix in lime juice, red onion, tomato, and salt.
- Assemble Tostadas: Layer each tostada with lettuce, chicken, sautéed vegetables, cherry tomatoes, cheese, and guacamole. Garnish with cilantro and lime juice. Serve.
Notes
- To make this recipe vegetarian, omit the chicken or use black beans. You can bake or air-fry corn tortillas for lighter tostada shells. For extra heat, add jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 370
- Sugar: 4g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 45mg
