Step 1

Rub the 1 pound boneless skinless chicken breast with 1 tablespoon olive oil, 1 tbsp of the 2 tablespoons taco seasoning mix, and Kosher salt and pepper.

Step 2

Cook the chicken in a preheated skillet until golden and cooked through about 12-14 minutes.

Step 3

Using 2 forks, shred the cooked chicken, then toss with the 7.5 ounces green salsa and cook for 5 minutes, until the liquid is reduced. Set aside.

Step 4

Meanwhile, preheat the oven to 400°F and line a large sheet pan with parchment paper. Lightly spray the 12 small corn tortillas with Olive oil cooking spray, then sprinkle and rub with 1 tbsp of taco seasoning.

Step 5

Bake for 5 minutes, then flip and bake for 2-3 minutes more, just until crispy.

Step 6

To assemble the tostadas, lay the crispy tortillas on a platter. spread with 1 cup refried beans (equally), then top with the chicken, 1 hass avocado, 1-2 tomatoes, 1 small red onion, 1/2 cup crumbled cotija cheese,1/4 cup chopped cilantro, and Lime wedges.