Chicken Veggie Tostadas With Guacamole (Printable Version)

Crispy corn shells loaded with spiced chicken, colorful vegetables, and fresh guacamole. A satisfying Mexican-inspired meal ready in 40 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 lb), diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Vegetables

09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 medium zucchini, diced

→ Tostadas

13 - 8 corn tostada shells

→ Guacamole

14 - 2 ripe avocados
15 - 1 small tomato, seeded and diced
16 - 2 tablespoons red onion, finely chopped
17 - 1 tablespoon fresh cilantro, chopped
18 - Juice of 1 lime
19 - ½ teaspoon salt

→ Toppings (optional)

20 - ½ cup shredded lettuce
21 - ½ cup crumbled queso fresco or feta cheese
22 - Fresh cilantro leaves
23 - Lime wedges

# How To Make It:

01 - In a medium bowl, toss the diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the red and yellow bell peppers, red onion, and zucchini. Sauté for 4–5 minutes until just tender but still vibrant. Remove from heat.
04 - While the vegetables cook, prepare the guacamole: In a bowl, mash the avocados with lime juice and salt. Stir in the diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - To assemble, set out the tostada shells. Top each with a layer of sautéed vegetables, followed by the spiced chicken.
06 - Spoon generous dollops of guacamole over each tostada. Add shredded lettuce, crumbled cheese, fresh cilantro, and a squeeze of lime, if desired. Serve immediately for maximum crunch.

# Expert Suggestions:

01 -
  • The contrast between warm spiced chicken and cool creamy guacamole hits every satisfying note
  • Everything happens in one skillet leaving you with minimal cleanup and maximum flavor
  • You can customize toppings based on whats wilting in your crisper drawer right now
02 -
  • Overcrowding the pan when cooking chicken traps steam and prevents proper browning so work in batches if needed
  • The guacamole will brown if it sits too long—make it right before serving and press plastic wrap directly onto the surface
  • Warm your tostada shells in a 350°F oven for 3 to 4 minutes before assembling for extra insurance against sogginess
03 -
  • Pat your chicken dry with paper towels before seasoning—this helps the spices adhere and promotes better browning
  • Let the guacamole sit for 10 minutes after making it so the flavors meld together before serving

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