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Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl

Chicken Tostadas and Avocado Salsa

Chicken Tostadas are a snap to make for a busy weeknight meal. Keep the Avocado Salsa recipe on hand to use for a number of different dishes.

Cooking Light AUGUST 2012

  • Yield: Serves 4 (serving size: 1 tostada)


  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup prechopped tomato
  • 1/2 cup prechopped white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 avocado, peeled and diced
  • 1 tablespoon extra-virgin olive oil, divided
  • 4 (6-inch) flour tortillas
  • 2 cups shredded green leaf lettuce
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 2 cups shredded boneless rotisserie chicken breast
  • 1/4 cup crumbled queso fresco


1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.

Nutritional Information

Amount per serving
  • Calories: 429
  • Fat: 21.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 13.4g
  • Polyunsaturated fat: 2.7g
  • Protein: 26.3g
  • Carbohydrate: 35g
  • Fiber: 8.6g
  • Cholesterol: 55mg
  • Iron: 3mg
  • Sodium: 544mg
  • Calcium: 147mg

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Chicken Tostadas and Avocado Salsa Recipe