Crispy Chicken Tostadas

If you’re looking for a dinner that’s fresh, fast, and packed with flavor, these Chicken Tostadas check every box. With crispy tostada shells as the base, they’re topped with juicy shredded chicken, crunchy red cabbage, creamy avocado, and a generous spoonful of homemade pineapple salsa for a tropical twist that sets this recipe apart.

Each bite is a perfect balance of crispy, creamy, tangy, and sweet — all ready in under 30 minutes. These tostadas are perfect for a quick weeknight dinner or a fun weekend spread.

Why You’ll Love This Recipe:

• Fresh, tropical flavor from the pineapple salsa

• Colorful, crunchy, and loaded with texture

• Great use for leftover or rotisserie chicken

• Naturally gluten-free and easy to customize

• No forks required — perfect for hands-on dinners

Final Thoughts:

These Chicken Tostadas with Pineapple Salsa are light, bold, and filled with fresh ingredients that come together in every crunchy bite. With minimal cooking and major payoff, they’re a fun, colorful way to shake up your dinner routine — and a total crowd-pleaser when you're hosting.

Yield: 4 servings

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Crispy Chicken Tostadas

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

If you’re looking for a dinner that’s fresh, fast, and packed with flavor, these Chicken Tostadas check every box. With crispy tostada shells as the base, they’re topped with juicy shredded chicken, crunchy red cabbage, creamy avocado, and a generous spoonful of homemade pineapple salsa for a tropical twist that sets this recipe apart.

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Ingredients

For the Chicken

• 2 cups shredded cooked chicken (rotisserie works great)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt & pepper, to taste
• Juice of ½ lime

For the Tostadas

• 8 small corn tortillas
• Neutral oil for brushing or spraying
• Pinch of salt

For the Toppings

• 1½ cups shredded red cabbage
• 1–2 avocados, sliced or cubed
• 1 batch of Homemade Pineapple Salsa
• Fresh lime wedges, for serving
• Optional: chopped cilantro, pickled onions, or a drizzle of hot sauce

Instructions

1. Preheat oven to 400°F (200°C). Brush tortillas lightly with oil and place on a baking sheet.
2. Bake for 5–6 minutes per side, flipping once, until golden and crisp. Sprinkle with salt and set aside.
3. Alternatively, shallow-fry tortillas in hot oil for 30–60 seconds per side for ultra-crispy shells.
4. Heat olive oil in a skillet over medium heat. Add shredded chicken, cumin, chili powder, garlic powder, salt, pepper, and lime juice.
5. Cook for 3–5 minutes until heated through and fragrant.
6. Top each tostada shell with a layer of shredded chicken. Add a generous handful of shredded red cabbage, a few slices of avocado, and a spoonful of pineapple salsa.
7. Squeeze fresh lime over the top and garnish with chopped cilantro or pickled red onions if desired. Serve immediately.

Notes

No pineapple salsa? Sub in mango salsa or a fresh pico de gallo

Add a base layer of refried black beans or mashed avocado for extra richness

Use pulled pork or grilled shrimp instead of chicken for variation

Want it spicy? Add jalapeños, hot sauce, or a chili-lime crema drizzle

Make it vegan with spiced chickpeas or jackfruit in place of chicken

Nutrition Facts

Calories

389

Sugar

2 g

Protein

22 g

Fat

21 g

Carbs

31 g

Sat. Fat

3 g

Cholesterol

53 mg

Fiber

8 g

Net carbs

23 g

Sodium

161 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.