Mini Chicken Tostadas

The first time I made these for a Tuesday night dinner, my husband kept wandering into the kitchen asking if they were ready yet. The smell of cumin and smoked paprika filling the apartment had him practically hovering over the baking sheet. By the time I finally called everyone to the table, we ended up standing around the counter eating them straight from the cutting board instead of sitting down like civilized humans.

Last summer I made these for my friend Marias birthday and she literally moaned when she took her first bite. The way the warm spiced chicken plays against cool creamy avocado is just something special. Now whenever she comes over, these are the first thing she asks about.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works beautifully here, but I love poaching boneless breasts in water with a bay leaf and some onion for extra flavor
• 1 teaspoon ground cumin: This earthy spice is the backbone of the seasoning blend, giving the chicken that authentic Mexican flavor profile
• 1 teaspoon smoked paprika: I keep a separate container just for this recipe because it adds such incredible depth and that subtle smoky essence
• 8 small corn tortillas: Yellow corn gives the best color and crisps up beautifully, plus they are naturally gluten free
• 1 cup pico de gallo or fresh salsa: Make your own if you have time, but a good quality fresh salsa from the store works perfectly
• 1 large ripe avocado: The creaminess is essential here, so make sure your avocado is perfectly ripe with no brown spots
• ⅓ cup crumbled queso fresco: This mild salty cheese is traditional, but Monterey Jack melts beautifully if you prefer that texture

Instructions

Crisp the tortillas:

Heat your oven to 400F and arrange tortilla halves on a baking sheet. Brush both sides lightly with oil or spray with cooking spray, then bake for 6 to 8 minutes per side until golden and completely crisp.

Season the chicken:

Heat olive oil in a skillet over medium heat. Add shredded chicken, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Cook for 3 to 4 minutes until the chicken is hot and evenly coated with those beautiful spices.

Build your tostadas:

Start with a layer of shredded lettuce on each crispy shell, then add a spoonful of seasoned chicken and some pico de gallo. Top with diced avocado and a sprinkle of cheese.

Add the finishing touches:

Drizzle sour cream over each tostada, thinning it with a little water if needed for easy drizzling. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

Save

My kids started calling these Tuesday treats because we started making them on busy weeknights when everyone needed something quick but satisfying. There is something about eating with your hands that makes even the most exhausting days feel a little more fun.

Make Them Your Own

I have found that black beans make an excellent addition to the chicken mixture, adding protein and texture without changing the flavor profile much. You can mash them slightly so they cling to the meat, or keep them whole for more contrast. Sometimes I will throw in some corn kernels too, especially in summer when sweet corn is at its peak.

Timing Is Everything

The biggest mistake I see people make is trying to assemble these too early. You want everything at room temperature and ready to go before you start building, because these are best eaten immediately. If you are serving a crowd, set up a toppings bar and let everyone build their own. It turns appetizers into an activity and keeps you from running back and forth to the kitchen.

Perfect Party Planning

When I make these for gatherings, I prep everything in advance and keep the components separate until guests arrive. The chicken can be seasoned and reheated, the tortillas baked and stored in an airtight container, and all the toppings chopped and ready in bowls. This way you can actually enjoy your own party instead of being stuck in the kitchen.

• Double the recipe if you are feeding more than four people
• Set out small bowls of hot sauce and pickled jalapeños for the spice lovers
• Have extra lime wedges available because everyone will want more acid

Save

These mini tostadas have become my go to for everything from casual weeknight dinners to fancy cocktail parties because they are impressive but completely unstressful to make. Hope they become a favorite in your house too.

Recipe FAQs

→ What type of tortillas work best for mini tostadas?

Corn tortillas are ideal for mini tostadas as they become crispy when baked. You can use small corn tortillas and cut them in half to create 16 mini portions.

→ Can I make these vegetarian?

Yes, simply substitute the shredded chicken with black beans or refried beans for a delicious vegetarian version that maintains the same great texture and flavor profile.

→ How do I keep the tostadas crispy?

Bake the tortilla halves until they're golden and crisp, then let them cool completely before assembling. The crispy texture helps prevent sogginess when adding toppings.

→ What's the best way to season the chicken?

Use a blend of cumin, smoked paprika, chili powder, garlic powder, salt, and pepper for authentic Mexican flavor. Cook the chicken in olive oil until warm and evenly coated with the spices.

→ Can I prepare these ahead of time?

You can bake the tostadas ahead and store them in an airtight container. Assemble just before serving to maintain crispiness. The chicken can be prepared in advance and reheated gently.