Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 8 6-inch corn tortillas
  • 1/2 cup vegetable oil
  • 2 cups shredded red cabbage
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped cilantro
  • 1 cup crumbled cotija cheese
  • 1 medium avocado, sliced
  • 8 tbsp refried beans
  • 1/2 cup sour cream
  • 1 tbsp Sriracha
  • 1 tsp lime juice
  • 1 pinch salt

Instructions:

  1. Pat the chicken strips completely dry with paper towels. In a bowl, toss the chicken with olive oil, cumin, onion powder, salt, cayenne, and black pepper.
  2. Heat a grill to medium-high. Grill chicken for 3–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 3 minutes.
  3. Prepare the shells: For fried shells, heat vegetable oil in a skillet over medium-high and fry tortillas for 30–60 seconds per side until golden and stiff. For baked shells, brush tortillas with oil and bake at 400°F (200°C) for 4–5 minutes per side.
  4. Prepare the sauce by whisking together sour cream, Sriracha, lime juice, and a pinch of salt in a small bowl.
  5. Assemble the tostadas: Spread a layer of warm refried beans on each crispy shell to create a moisture barrier. Top with grilled chicken, shredded red cabbage, cotija cheese, avocado slices, and a drizzle of the chicken tostada sauce.