tostada recipe

20 Minute Chicken Tostadas with shredded chicken, black beans, avocado, crumbled cheese and homemade baked tortilla shells. Tasty, healthy and quick weeknight dinner.

Chicken Tostadas {in 20 Minutes}

corn tortillas tostada shells

tomatoes (diced)

avocados (diced)

tbsp red onion (finely chopped)

cilantro (finely chopped)

tsp cumin

tsp chili powder

salt

Lime (juice of)

low sodium black beans (drained & rinsed)

chicken

feta or Cotija cheese (crumbled)

Cooking spray (I use Misto)

To make homemade tostada shells: Preheat oven to 400 degrees F and line large baking sheet with parchment paper or silicone mat.

Arrange tortillas in a single layer, spray with cooking spray and sprinkle with salt on both sides.

Bake for 6 minutes per each side, means flipping once.

Prep toppings: While tostadas are baking, make easy guacamole salsa by combining tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice. Get other ingredients ready.

Assembly: To assemble tostadas, top each shell with guacamole salsa, beans, chicken and cheese.

Storing tostada shells: You can bake homemade tostada shells for up to 48 hours in advance. Just store in resealable Ziploc bag to keep shells crunchy.

Plastic: Level guac in a bowl and tightly press piece of plastic on top.

Water: Pour cold water on top, then drain and stir before serving.

Making ahead: You can shred chicken, chop/ dice veggies, crumble cheese for up to 48 hours in advance and store in airtight containers. You can even prep guacamole and store for up to 24 hours.To prevent browning, here are 2 foolproof methods of storing:

https://content.jwplatform.com/videos/l1Pi4rwz.mp4

Chicken Tostadas

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

Scallop Tostadas

oz 1 small haas avocado

tomato

red onion

lime juice

cilantro

black pepper (to taste)

sour cream (thinned with 1 teaspoon fat-free milk)

sea scallops ((8 ounces total) side muscle removed, rinsed and pat dry)

unsalted butter

olive oil

corn tostada shells*

*Read labels for gluten-free.

Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.

Season scallops with salt and black pepper. Add the butter and oil to a 12-inch skillet on high heat.  Once the butter begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

PRINT: https://www.skinnytaste.com/scallop-tostadas/

Homemade Tostadas will make your tastebuds dance! They are so simple to make, super versatile and provide so many topping options.

Easy Tostada Recipe

corn tortillas (or prepared tostadas)

oz beef

onion

Tbsp taco seasoning

garlic powder

salt (or

oz refried beans

iceberg lettuce (chopped)

cotija cheese, or queso fresco (crumbled)

tomatoes (chopped)

avocado (diced)

pico de gallo (or salsa)

cilantro (chopped)

Preheat the oven to 415°F. Spray the corn tortillas on both sides with oil. Lay them flat on a baking sheet. Bake in the preheated oven for 4 minutes and flip them over and bake for another 5 minutes or until the tortillas are crispy and golden.

Cook the ground beef in a skillet over medium-high heat and break it apart with your spatula. Season with garlic powder, salt and taco seasoning. Add the diced onion and cook until the onion is translucent and the beef is fully cooked.

Reheat the refried beans in a skillet over medium-low heat or in a microwave until steaming hot.

To assemble, top each tostada with refried beans, ground beef, lettuce, tomatoes, avocado and pico de gallo or salsa. Sprinkle some cheese and cilantro on top. Serve right away.

We love this easy tostada recipe! It&#39;s a great flexible weeknight dinner—set out the crunchy tostadas with toppings and let everyone assemble their own. Find more topping suggestions in the blog post above.

tostada shells

beans

avocados

iceberg lettuce and red cabbage

Cotija cheese

Sea salt

Lime wedges (for serving)

fresh tomatoes

Mexican crema Lime Crema

Jalapeños Serrano Peppers

cilantro leaves

Spread each tostada shell with a layer of refried beans, about ¼ to ⅓ cup.

Top with the avocado, lettuce and cabbage, and Cotija cheese. Add other toppings as desired. Season to taste with salt and serve with lime wedges for squeezing.

Top 4 tostada recipe recipes from across the web

The most viewed tostada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Tostadas {in 20 Minutes}

Scallop Tostadas

Easy Tostada Recipe

Easy Tostada Recipe

Top 4 tostada recipe recipes from across the web

The most viewed tostada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tostadas {in 20 Minutes}

Scallop Tostadas

Easy Tostada Recipe

Easy Tostada Recipe

The most viewed tostada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine