Description
These Chicken Veggie Tostadas with Guacamole are a delicious and easy-to-make meal perfect for a quick weeknight dinner. Crispy tostada shells are topped with a flavorful mix of seasoned shredded chicken, sautéed bell peppers, and onions, then finished with a zesty homemade guacamole.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 tostada shells
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 2 ripe avocados, mashed
- 1/4 cup diced red onion
- 1 small jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- Salt to taste
For the Chicken Veggie Mixture:
For the Tostadas:
For the Guacamole:
Instructions
- In a skillet over medium heat, warm the olive oil. Add sliced bell peppers and red onion, sauté until softened, about 5–7 minutes.
- Stir in cumin, chili powder, salt, and pepper. Add the cooked shredded chicken and toss to combine. Cook for 2–3 more minutes until heated through.
- In a bowl, make the guacamole by mashing avocados with lime juice, diced red onion, jalapeño, cilantro, and salt.
- Lay tostada shells on a flat surface. Top each with guacamole, shredded lettuce, chicken and veggie mixture, cherry tomatoes, and cheese.
- Sprinkle with chopped cilantro and serve immediately.
Notes
- Use rotisserie chicken for a quicker prep.
- You can substitute Greek yogurt for cheese or sour cream for a lighter version.
- Add black beans or corn for extra flavor and texture.
Nutrition
- Serving Size: 2 tostadas
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
