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
Scale
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
