Mini Chicken Tostadas Appetizer (Printable)

Crispy tortilla bites topped with seasoned chicken, fresh salsa, avocado, and cheese—ideal for gatherings

# What You Need:

→ Chicken

01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Tostadas

09 - 8 small corn tortillas (cut in half for 16 mini tostadas)
10 - Cooking spray or 2 tablespoons vegetable oil

→ Toppings

11 - 1 cup shredded lettuce
12 - 1 cup pico de gallo or fresh tomato salsa
13 - 1 large ripe avocado, diced
14 - ⅓ cup crumbled queso fresco or shredded Monterey Jack
15 - ¼ cup sour cream
16 - 2 tablespoons chopped fresh cilantro
17 - 1 lime, cut into wedges

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Arrange tortilla halves on a baking sheet. Lightly brush both sides with oil or spray with cooking spray. Bake for 6-8 minutes per side, until golden and crisp. Set aside to cool.
03 - In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir and cook for 3-4 minutes until the chicken is warm and evenly coated. Remove from heat.
04 - To assemble, top each crispy mini tostada with a layer of shredded lettuce, a spoonful of seasoned chicken, and a bit of pico de gallo. Add diced avocado and sprinkle with cheese.
05 - Drizzle with sour cream (thin with a little water if needed for easy drizzling) and garnish with chopped cilantro. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The contrast between hot seasoned chicken and cool creamy avocado hits every craving
  • These disappear faster than any appetizer I've ever served, and people actually ask for the recipe
02 -
  • Let the tortilla shells cool completely before topping, otherwise the warm shell makes the lettuce wilt instantly
  • The seasoned chicken needs to cool slightly so the avocado doesnt turn brown when it touches the meat
03 -
  • Thinning the sour cream with a teaspoon of water makes it drizzle beautifully instead of plopping in globs
  • If your tortillas aren't getting crispy enough, try giving them one more minute per side

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