Get ready for a hearty, colorful adventure with Chicken Veggie Tostadas with Guacamole! This recipe checks all the comfort-food boxes: crispy tostada shells, juicy seasoned chicken, vibrant veggies, and the most luscious homemade guacamole you’ve ever scooped. Each bite offers a glorious mix of flavors and textures—crunchy, creamy, savory, and fresh—that’ll have your family and friends coming back for seconds (and maybe thirds). Whether you’re making a fun weeknight dinner or entertaining a hungry crowd, these Chicken Veggie Tostadas with Guacamole fit perfectly on your table and in your heart.
Ingredients You’ll Need
You don’t need a mile-long shopping list to create Chicken Veggie Tostadas with Guacamole, but every ingredient is essential. Each one adds something exciting: tender chicken for protein, rainbow veggies for crunch and sweetness, and of course, creamy avocados for that irresistible homemade guacamole.
- Corn Tostada Shells (8 small): These ready-made shells save time and add irresistible crunch as the base of your tostada.
- Olive Oil (2 tablespoons): Just a splash keeps veggies and chicken juicy and helps all those lovely spices bloom.
- Cooked Shredded Chicken (2 cups): Rotisserie chicken or any pre-cooked chicken makes this extra easy and brings hearty, satisfying protein.
- Chili Powder (1 teaspoon): It’s the flavor backbone that delivers a gentle warmth without overpowering everything else.
- Cumin (1/2 teaspoon): A smoky, slightly earthy spice that gives the dish a signature Mexican-inspired aroma.
- Paprika (1/2 teaspoon): This adds mild, peppery sweetness and a pop of color.
- Salt (1/4 teaspoon in filling, 1/4 teaspoon in guacamole): Essential for balancing flavors and making everything sparkle.
- Black Beans (1 cup, drained and rinsed): Silky and earthy, these contribute fiber, protein, and heartiness.
- Corn Kernels (1 cup): Sweet pops of yellow give both color and flavor contrast to the savory toppings.
- Red Bell Pepper (1, diced): A fresh, bright crunch in every bite—plus a beautiful red color.
- Zucchini (1, diced): Adds tender, juicy bites and a gentle green hue to the mix.
- Red Onion (1/2 cup, diced): A little zip and color for the veggie medley, and it mellows beautifully as it cooks.
- Shredded Lettuce (1 cup): The cool, crisp finish that makes every tostada feel complete.
- Queso Fresco or Shredded Cheddar Cheese (1/2 cup): Adds a hit of creaminess and a bit of tang—choose your favorite!
- Ripe Avocados (2): The star of your guacamole, lending that dreamy, creamy texture.
- Lime (juice of 1): Fresh lime brightens the entire guacamole and keeps it green and zippy.
- Garlic (1 clove, minced): Raw garlic lifts your guacamole from “good” to “amazing.”
- Cilantro (2 tablespoons, chopped): For a herbal, citrusy kiss that completes the guacamole.
- Fresh Salsa (for serving): The ultimate finishing touch to brighten every bite.
How to Make Chicken Veggie Tostadas with Guacamole
Step 1: Warm the Tostada Shells
Start by preheating your oven to 375°F (190°C). Place the corn tostada shells in a single layer on a baking sheet and pop them in the oven for about 5 minutes until they’re perfectly crisp. This simple step wakes up their flavor and makes sure they can handle all those glorious toppings without getting soggy.
Step 2: Sauté the Chicken and Veggies
In a large skillet, heat the olive oil over medium heat. Add the cooked shredded chicken, chili powder, cumin, paprika, and salt, stirring to coat every bit with spices. Next, stir in the black beans, corn, diced red bell pepper, zucchini, and red onion. Cook the mixture for 5 to 6 minutes until the veggies are tender but still have a bit of bite, and everything is warmed through. Your kitchen will smell like pure happiness!
Step 3: Whip Up the Guacamole
Mash the ripe avocados in a small bowl until creamy but still a little chunky (for that authentic guac texture!). Add the fresh lime juice, minced garlic, chopped cilantro, and salt. Stir everything together and taste—add a little extra lime or salt if you want it brighter or bolder. Fresh-made guacamole takes these Chicken Veggie Tostadas with Guacamole totally over the top!
Step 4: Assemble the Tostadas
Once the tostada shells are out of the oven and cooled slightly, spread a thick, luscious layer of guacamole on each one. Top with a generous spoonful of the chicken and veggie mixture, piling it high for the ultimate texture combo. Sprinkle each tostada with shredded lettuce and a dusting of cheese—queso fresco gives a tangy, classic finish, while cheddar offers melty richness.
Step 5: Serve and Enjoy!
Your Chicken Veggie Tostadas with Guacamole are ready to serve immediately! Pass around bowls of fresh salsa for even more flavor. Depending on your audience, you can let everyone make their own for a taco-bar vibe or build a platter for the ultimate family-style sharing. Don’t wait too long—the shells are at their best when they’re still crunchy!
How to Serve Chicken Veggie Tostadas with Guacamole
Garnishes
Pile on extra cilantro, a few thin slices of radish, and maybe even a sprinkle of diced jalapeño if you like things spicy. A squeeze of fresh lime right before serving adds the perfect finishing sparkle to each Chicken Veggie Tostada with Guacamole.
Side Dishes
Pair these tostadas with simple sides to make the colors and flavors really pop! Try a crisp green salad, classic Mexican rice, citrusy grilled corn, or maybe even a cooling cucumber slaw. A bowl of tortilla chips for extra scooping is always a good idea, especially when there’s leftover guacamole to be had.
Creative Ways to Present
For a festive gathering, set up a DIY tostada bar with all the toppings laid out in vibrant bowls—let guests build their own Chicken Veggie Tostadas with Guacamole just the way they love. Or, for a dinner party, arrange assembled tostadas on a big platter, scattering extra cilantro and bright veggies on top for a wow-worthy look.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you), store the chicken and veggie mixture, guacamole, and toppings separately in airtight containers in the fridge for up to 3 days. Tostada shells should be kept in a sealed bag at room temperature to preserve their crispness.
Freezing
While the assembled Chicken Veggie Tostadas with Guacamole don’t freeze well, you can freeze the cooked chicken and veggie mixture for up to 2 months. Thaw overnight in the fridge before reheating. Fresh guacamole doesn’t love the freezer, but the good news is it comes together in just minutes whenever you crave it.
Reheating
To reheat the chicken and veggie mixture, simply warm it in a skillet over medium heat or in the microwave until hot. Toast the shells for a few minutes in the oven to revive their crunch, then assemble just before serving for best results.
FAQs
Can I make Chicken Veggie Tostadas with Guacamole vegetarian?
Yes, absolutely! Just skip the chicken and double up on black beans, corn, or swap in some roasted sweet potatoes or mushrooms for a plant-based twist that’s just as satisfying.
What else can I use instead of corn tostada shells?
If you can’t find corn tostada shells, bake small flour tortillas until crisp, or even use sturdy tortilla chips as a base for mini tostadas—kids love these bite-sized versions, too!
How spicy are these Chicken Veggie Tostadas with Guacamole?
As written, the recipe is quite mild, letting the flavors of the vegetables and chicken shine. To spice things up, add diced jalapeños, a teaspoon of hot sauce to the filling, or serve with spicy salsa.
Can I prep any parts ahead of time for a party?
Definitely! You can cook the chicken and veggie mixture and make the guacamole a few hours ahead. Hold off on assembling the tostadas until it’s party time, so your shells stay super crisp. Set out bowls of toppings and let guests build theirs fresh.
What’s the best cheese for Chicken Veggie Tostadas with Guacamole?
Queso fresco adds traditional Mexican flavor and a slight tang, but shredded cheddar or pepper jack works great, too. Feel free to mix and match cheeses, or even set out several options for your guests.
Final Thoughts
Chicken Veggie Tostadas with Guacamole are one of those flexible, joy-filled recipes you’ll turn to again and again. Whether you’re feeding family or friends, there’s something truly satisfying about these vibrant tostadas. Grab your favorite toppings and dive in—you’re going to love every crunchy, creamy bite!
Print
Chicken Veggie Tostadas with Guacamole Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 tostadas
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Delight your taste buds with these Chicken Veggie Tostadas topped with creamy guacamole, a perfect blend of Mexican-inspired flavors in a gluten-free dish.
Ingredients
Tostadas:
- 8 small corn tostada shells
- 2 tablespoons olive oil
Chicken and Veggie Mixture:
- 2 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 cup red onion, diced
Guacamole:
- 2 ripe avocados
- juice of 1 lime
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
Additional:
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or shredded cheddar cheese
- fresh salsa for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and warm tostada shells until crisp.
- Cook Chicken and Veggies: In a skillet, cook chicken with spices, add vegetables, and cook until tender.
- Make Guacamole: Mash avocados with lime juice, garlic, cilantro, and salt.
- Assemble: Spread guacamole on tostada shells, top with chicken mixture, lettuce, and cheese. Serve with salsa.
Notes
- You can make this vegetarian by omitting the chicken and adding extra beans or roasted vegetables.
- For a spicy kick, add jalapeños or hot sauce.
- Flour tortillas can be used if corn shells aren’t available.
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