No-Cook Chicken Tostadas

This versatile no-cook meal is perfect for summer and comes together in under 30 minutes.

Did you make the Crock-Pot Salsa Chicken yesterday?

I hope you did because these Chicken Tostadas are delicious and super easy if you cooked the chicken beforehand.

My recipe is based on one from Cooking Light Magazine and my Mexican Pizza recipe

You might notice that the recipe calls for tostada shells and wonder what they are... Tostada shells are fried corn tortillas*. They are usually next to the regular corn tortillas in the grocery store.

You might also notice that my tostadas are not made with corn tortillas... I used flour tortillas.

When I realized I forgot the tostada shells, I was too lazy to go to the grocery store, so I made my own tortillas and flour was all I had so that's what I used.

If you forget the tostada shells or can't find them, then you can make your own by spraying the (6-inch) tortillas with some oil and broiling them in the oven for about 3-4 minutes per side.

Keep a close watch on them because they go from nicely toasted to dramatically burned in a matter of seconds. Not that I know from experience...

The tiny extra effort is worth it though because these tostadas are tasty & refreshing on a hot summer day. Don't let a lack of one ingredient prevent you from making them.

No worries if you didn't plan ahead of time and make the Crock-Pot Salsa Chicken; you can use any cooked chicken.

And by all means, leave out the cilantro if you don't like it because the taste is pretty prominent here {but I like that}.

OK so clearly, this is not a very strict recipe seeing as I didn't have two very key ingredients based on the Chicken and Guacamole Tostada recipe.

So just use whatever you feel like and make these today.

No Cook Chicken Tostadas

This versatile no-cook meal is perfect for summer and comes together under 30 minutes.

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Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 1 small tomato finely chopped
• ▢ 1 lime juiced, divided
• ▢ ¾ teaspoon salt divided
• ▢ 1 tablespoon jalapeño pepper minced
• ▢ 1 clove garlic minced
• ▢ ¼ cup chopped cilantro divided
• ▢ 1.5 cups cooked black beans {about one 15 oz. can} or 1 avocado
• ▢ ½ teaspoon chili powder divided
• ▢ ⅛ teaspoon cumin
• ▢ ⅛ teaspoon paprika
• ▢ 2 cups shredded cooked chicken about 8 ounces, like leftover Salsa Chicken
• ▢ 8 6 inch tostada shells or see notes for alternative

Instructions

• In a glass or plastic bowl, add tomato, ¼ teaspoon salt, ½ tablespoon jalapeño, 2 tablespoon cilantro, juice from ½ lime and garlic. Set aside
• Mash black beans {or avocado} in a bowl and add juice from ½ lime. Stir in ¼ teaspoon salt, 1 tablespoon cilantro, and ¼ teaspoon chili powder. Set aside.
• In another bowl, stir together chicken, remaining 1 tablespoon cilantro, ½ jalapeño, ¼ teaspoon salt, cumin, paprika, and remaining chili powder.
• Put about 2-3 tablespoons black bean {or avocado} mixture on each of the tostada shells. Top each with about ¼ cup chicken mixture. Then top them each with a tablespoon or so of the tomato mixture.
• Enjoy!

Notes

*If you forget the tostada shells or can't find them, then you can make your own by spraying the (6-inch) tortillas with some oil and broiling them in the oven for about 3-4 minutes per side. Keep a close watch on them because they go from nicely toasted to dramatically burned in a matter of seconds.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo