My mom makes the BEST tostadas. We grew up eating it during a lot of family parties and festivities. Whenever people would come over, it was the most requested thing for my mom to make. To say I am obsessed with these crunchy beauties is an understatement. Here is my take on some delicious shredded chicken tostadas.
My mom usually would make tostadas with ground beef. It’s the best especially, with her homemade refried beans…yummy. But I was craving a shredded chicken tostada and came up with this tasty recipe. Hope you love it, mama.
For starters, the unique flavor bomb comes from my seasoned shells. This is something I started doing many years ago. You know those days you want crunchy tacos but too lazy to fry them up? Well, enter those boxed taco shells that taste like cardboard crap. But guess what…I found a way to make them taste homemade and delicious. It’s the only way I’m allowed to use anything boxed on those lazy days.
The trick is…you season your taco shells with the same taco seasoning you would season your meat with. Talk about FLAVOR! That’s what I did here. I lightly fried my tortillas then seasoned both sides. Bake in the oven to make it that crispy tostada.
Feel free to use any tortillas you’d like, but I love the Siete brand because it’s grain-free and made with simple and clean ingredients. be sure to pick up the Siete Cashew Queso as well. It’s honestly the best queso ever. You won’t even know it’s dairy-free. Shop Siete Here.
Lastly, for the pickled onions, I used Vibrant and Pure’s recipe. It’s seriously, the absolute best. Click HERE to watch her tutorial but note, that the full recipe is in her cookbook.YOu would just need to add red beets to make them pinkish.
Related Post: Cleaned-Up Double Decker Tacos
Hope you enjoy!
Natalie
Shredded Chicken Tostadas
Shredded Chicken Tostadas
Ingredients
- 1 cooked rotisserie chicken shredded
- 1 small can of chopped mild green chilies
- 1 yellow onion sliced
- 2 garlic cloves minced
- 1 tsp cumin plus a dash extra for tortillas
- 1 tsp chili powder plus a dash extra for tortillas
- 1/2 tsp paprika plus a dash extra for tortillas
- 1 tsp garlic powder plus a dash extra for tortillas
- salt and pepper to taste plus a dash extra for tortillas
- 1/4 cup of broth or water
- 8 ounce can of tomato sauce
- Pack of Siete tortillas or any tortillas you prefer
- Avocado oil
- Toppings:
- Siete Cashew Queso
- Mashed Avocado
- Pico/Salsa
- Sliced Radishes
- Shredded Cabbage
- Sliced or pickled onions
Instructions
- Preheat oven to 400°
- In a large skillet, add the avocado oil and sautee the onions and garlic until onions are translucent
- Next, add the tomato sauce, the can of chopped green chilies, and water or broth. Cook for about 6 minutes.
- Add in all the seasoning and the shredded chicken and cook until heated through…about 5 minutes. Turn off heat.
- In another skillet, heat up avocado oil and lightly fry the Siete tortillas one by one.
- Place the tortillas on a wired rack and take the same seasoning used for the tacos and lightly season with the tortillas with them. MAKE SURE YOU DO BOTH SIDES.
- Bake at 400 for about 20 minutes or until nice and crispy
- To Assemble: Add mashed up avocado, then the chicken (use slotted spoon), sliced radishes, Siete Cashew Queso, shredded cabbage, onions, pico, and salsa.