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Crispy Chicken Tostadas With Salsa Verde – A Bright, Crunchy Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups shredded (rotisserie works great; breast or thigh).
  • Corn tortillas: 8–10, preferably 6-inch.
  • Oil: Neutral oil (like canola or avocado) for frying or brushing (about 1/2 cup if pan-frying).
  • Salsa verde: 1 to 1 1/2 cups, homemade or store-bought (tomatillo-based).
  • Onion: 1/2 small white or red onion, finely diced.
  • Garlic: 2 cloves, minced (optional if salsa is garlicky).
  • Fresh cilantro: 1/2 cup, chopped.
  • Lime: 2 limes, cut into wedges.
  • Avocado: 1–2, sliced or mashed.
  • Cotija or queso fresco: About 1/2 cup, crumbled (or shredded Monterey Jack).
  • Mexican crema or sour cream: For drizzling.
  • Shredded cabbage or lettuce: 2 cups, thinly sliced (for crunch).
  • Jalapeño or serrano: 1, thinly sliced (optional heat).
  • Spices for chicken: 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, salt, and pepper.
  • Optional add-ins: Pickled red onions, radishes, hot sauce.

Method
 

  1. Prep the chicken: In a skillet over medium heat, warm a tablespoon of oil. Add diced onion and cook 2–3 minutes until slightly softened. Stir in garlic, cumin, chili powder, and smoked paprika for 30 seconds.
  2. Sauce the chicken: Add shredded chicken and 1/2 cup salsa verde. Stir and cook until warmed through and coated, about 3–4 minutes. Season with salt and pepper. Add more salsa if you like it saucier.
  3. Crisp the tortillas (pan-fry method): Heat a thin layer of oil in a wide skillet over medium-high. Fry tortillas one at a time for 30–60 seconds per side until golden and stiff. Drain on paper towels and salt lightly while hot.
  4. OR bake for a lighter tostada: Brush tortillas lightly with oil, place on sheet pans, and bake at 425°F (220°C) for 6–8 minutes per side until crisp and lightly browned.
  5. Prep toppings: Slice avocado, crumble cheese, thinly shred cabbage, chop cilantro, and slice jalapeño. Have lime wedges ready.
  6. Warm the salsa verde: Heat remaining salsa verde in a small saucepan until just warm. This boosts flavor and makes the tostadas extra cozy.
  7. Assemble: Spread a little warm salsa on each tostada to help the toppings grip. Pile on chicken, then add cabbage, avocado, cheese, cilantro, and jalapeño.
  8. Finish and serve: Drizzle with crema or sour cream. Add a final spoonful of salsa verde and a generous squeeze of lime. Serve right away while the shells are crisp.