Chicken Veggie Tostadas Guacamole (Print Version)
Crispy corn shells topped with spiced chicken, colorful vegetables, and creamy guacamole for a vibrant and satisfying meal.
# What You Need:
→ Chicken and Seasonings
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→ Vegetables
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→ Tostadas
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→ Guacamole
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→ Toppings
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# How to Prepare:
01 - Combine diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. Toss until evenly coated.
02 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add red and yellow bell peppers, red onion, and zucchini. Sauté for 4-5 minutes until just tender but still vibrant. Remove from heat.
04 - Mash avocados with lime juice and salt in a bowl. Stir in diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - Place tostada shells on a serving surface. Layer each with sautéed vegetables, followed by spiced chicken.
06 - Spoon guacamole generously over each tostada. Top with shredded lettuce, crumbled cheese, fresh cilantro, and lime wedges. Serve immediately for optimal crispness.
# Expert Advice:
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- Everything hits at once—crunchy, creamy, spicy, fresh—like a party on a tortilla
- Perfect for feeding a crowd or scaling down for a solo dinner with zero sacrifice
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- Do not overload the tostadas or they will collapse when you try to pick them up
- Warm the shells in the oven for 3–4 minutes at 375°F if they seem less than crispy
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- Dice the chicken and vegetables roughly the same size so every bite is balanced
- Sprinkle a little extra cheese over the chicken while it is still warm so it melts slightly