Chipotle Chicken Tostadas with Avocado-Lime Slaw
Bring the bold flavors of Mexico to your table with these Chipotle Chicken Tostadas with Avocado-Lime Slaw. Crispy baked corn tortillas are topped with smoky chipotle-seasoned shredded chicken, creamy refried black beans, and a refreshing slaw made with creamy avocado, lime juice, and shredded cabbage. These tostadas are crunchy, tangy, slightly spicy, and packed with protein and fiber.
Ingredients
For the Chipotle Chicken:
2 cups cooked, shredded chicken breast
1 tablespoon olive oil
1 chipotle pepper in adobo, finely chopped
1 tablespoon adobo sauce (from the can)
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt to taste
For the Avocado-Lime Slaw:
2 cups shredded green cabbage
1 ripe avocado
2 tablespoons plain Greek yogurt or sour cream
Juice of 1 lime
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
Other:
8 small corn tortillas
1 tablespoon olive oil (for brushing)
1 cup refried black beans (canned or homemade)
¼ cup crumbled queso fresco or feta
Fresh cilantro and lime wedges for garnish
Instructions
1
🔥 Bake the Tostada Shells: Preheat oven to 400°F (200°C).
2
Brush tortillas lightly with olive oil and place on a baking sheet.
3
Bake for 6–8 minutes per side until golden and crispy. Set aside.
4
🌶️ Make the Chipotle Chicken:
Heat olive oil in a skillet over medium heat.
Add shredded chicken, chipotle pepper, adobo sauce, cumin, paprika, and salt.
Stir to combine and cook for 5–7 minutes until heated through and flavorful.
5
🥑 Make the Avocado-Lime Slaw:
In a bowl, mash the avocado with Greek yogurt, lime juice, and seasonings.
Stir in cabbage and cilantro until evenly coated. Chill until ready to serve.
6
🥙 Assemble the Tostadas:
Spread each tostada with a spoonful of refried black beans.
Top with chipotle chicken and a scoop of avocado slaw.
Garnish with queso fresco, cilantro, and lime wedges.
Tags:
#AvocadoSlaw#ChipotleChicken#EasyDinner#MexicanRecipes#TacoTuesday#WeeknightWinsChefBryanCookingwithchefbryanKUTVTostadas
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