I think the very first recipe I ever made on my own as a kid was a taco kit from the grocery store. My mom doesn’t eat ground meat of any kind,so getting to make a taco kit with ground beef for dinner was a special treat. I can remember every time we would have those tacos, my dad and brother would say, “that’s the best meal you’ve ever made.” We lived in a small town with not a single authentic Mexican or even Tex-Mex restaurant in sight, so those pre-made kits were as close as we were going to get to the real thing. Fast forward 20 years, and I am married to a Latino man and on any given day, it is more likely that you will find a tortilla in my house than a slice of bread. Funny how life works out sometimes.
Now, every Sunday afternoon, I sit down to plan a week’s worth of meals for my family and make my shopping list. It never fails that if I ask if anyone wants anything specific for dinner, tostadas (or chalupas as my Nicaraguan husband calls them) are always the first request. I’m not sure if it’s because they are just that good or because it’s kinda fun to ditch the fork for a night and be a little messy. To be honest, I don’t mind how often they land on our weekly menus because it means less work in the kitchen for me and it is easy on the budget. These tostadas are such a crowd-pleaser that if I decide to double the recipe to have leftovers and feed everyone the same dinner two nights in a row, I get no complaints. In fact, I often hear the same thing my dad used to say after tacos; “this is the best thing you’ve ever made!
Tostadas are a great alternative to tacos if you are looking for something new to bring to the table for your next Taco Tuesday. They can be topped with a variety of delicious ingredients including meats, beans, and veggies. These chipotle lime tostadas are a personal favorite because they are full of flavor thanks to a quick marinade added directly to your cooked and shredded chicken. Perfect for me, as I frequently forget to pull the raw chicken out of the freezer until it’s a little too late to defrost and marinade in time for dinner. If I’m short on time, I can easily grab a rotisserie chicken on my way home or swap chicken for black beans to make a delicious vegetarian meal. Whether you are cooking or one or feeding a crowd, this recipe makes for a quick, easy, delicious, and inexpensive meal any night of the week.
To make these for dinner tonight, here is what you will need…
Chipotle Lime Tostadas with Avocado Mash
Ingredients
Tostadas
- 1/4 cup honey
- 1/2 tbsp lime zest
- 1/4 cup lime juice
- 1-2 chipotle peppers in adobo, finely chopped
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp salt
- 4 cups chicken, cooked and shredded
- 12 corn tortillas, small
Avocado Mash
- 3 avocados
- 1/4 tsp salt
- 2 cloves garlic, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 tbsp lime juice
optional toppings
- cilantro
- shredded cabbage
- cotija cheese
Instructions
- Start off by preheating your oven to 400 degrees F (204 C) and prepping your chicken. In a medium bowl, combine the honey, lime zest, lime juice, chopped chipotles, olive oil and 1 tsp salt. Wisk to combine and toss with your warm, shredded chicken. Let sit at least 15 minutes for the chicken to fully absorb the liquid.
- Place your tortillas in a single layer on an ungreased baking sheet. Lightly brush or spray one side of each tortilla with a light cooking oil, such as avocado oil, and sprinkle with salt. Bake in a preheated oven for 7-10 minutes, flipping once, until the tortillas are just beginning to brown and crisp. Remove from the oven and set aside until ready to assemble your tostadas.
- While your tortillas are in the oven, in a separate small bowl, combine the avocado, 1/4 tsp salt, garlic, cilantro, and lime juice. Gently mash all ingredients together with a fork. Use immediately or cover tightly until ready to serve.
- To serve, layer avocado mash and chicken on the tortillas and top with additional cilantro and shredded cabbage. Enjoy!
Notes
- To make this a vegetarian meal, you can substitute 3 cups of lightly mashed black beans for the chicken.
- The chicken mixture can be made in advance and stored in the refrigerator for up to 3 days in an airtight container. Simply reheat using your preferred method prior to serving.
- Although you can use premade tostadas, I highly recommend making your own by toasting the corn tortillas in the oven. They are much sturdier than what you can typically find in the grocery store and don’t become soggy under the toppings. They can be kept fresh in an airtight container for up to 4 days.
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