Ingredients
Equipment
Method
- Preheat the oven to 425ºF.
- Lay chicken breasts out and sprinkle them with taco seasoning. Be sure to dust chicken evenly.
- Coat a baking dish with half of the olive oil and place chicken breasts in the dish.
- Bake chicken for 16-20 minutes, or until the chicken is cooked thoroughly (Thicker portion of the breast should read 165ºF).
- Pull chicken from the oven and let rest.
- Lower temperature of oven to 350ºF.
- Brush each tortilla with olive oil on both sides.
- Using a muffin tin turned upside down, press the tortillas into shell shapes in between the muffin cups.
- Bake for fifteen minutes and then set aside to cool.
- While the chicken and tostada shells cool, cut up the head of romaine lettuce and place in a large mixing bowl.
- Add the corn, black beans, diced avocado, half of the cheese, the pico de gallo and half of the sour cream. Stir gently.
- Slice the chicken into strips.
- Pour salad mixture into each tostada shell and top with sliced chicken.
- Top with the rest of the cheese, sour cream and a hint of lime.
- Serve with lime wedges. Enjoy!
Nutrition
Notes
- Use more olive oil on the shells than you think you need — A thin coat won't get you the crunch. Saturate both sides evenly, and if you want extra crisp, add two or three minutes to the bake time and watch the color.
- Stagger the oven temperatures deliberately — The chicken bakes at 425°F, the shells at 350°F. Pull the chicken, let it rest, drop the oven, then get the shells in. You're using one oven twice — plan around it.
- Drain everything before it goes into the salad base — Wet corn, wet beans, and undrained pico de gallo will soften the shells in minutes. Drain the corn and beans completely. Pat the avocado dry after cutting.
- Slice the chicken against the grain — Cut perpendicular to the muscle fibers when you portion the rested breast into strips. Shorter fibers mean a more tender bite on top of the salad.
- Don't assemble until right before serving — The shells hold for a few minutes once loaded, but after that the salad moisture works through and the crunch is gone. Set up a build-your-own spread if you're feeding a group.
- Grill the chicken when you have time — Baking at 425°F is solid, but a hot grill adds char and a smoke note that pairs well with the taco seasoning crust. Rest and slice the same way.
- Serve these right at the table — tostada salads don't hold well once assembled. If you're feeding more than two, set up the components separately and let everyone load their own shells. That way the crunch stays intact.
- A cold Mexican lager, a margarita, or sparkling water with lime cuts through the taco seasoning and brightens everything.
- If you want to round out the plate, a scoop of Mexican rice or extra black beans adds substance without complicating the build. Fresh cilantro over the top — if your crowd is into it — adds a bright herbal note. Sliced jalapeños on the side let people dial their own heat up or down.
- Don't store these assembled. Once the shell has liquid contact, it softens and can't be revived. Break it down by component.
- Cooked chicken keeps in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave before slicing. Baked tostada shells keep at room temperature in a sealed bag for two to three days — skip the refrigerator or humidity will make them limp. Prepped vegetables (corn, beans, diced avocado) store separately for up to two days. Squeeze lime over the avocado to slow browning.
- Assemble fresh every time.