Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) lime juice
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (60g) shredded iceberg lettuce
  • 1 cup (150g) crumbled Cotija cheese
  • 1 medium (150g) avocado, sliced
  • 1/2 cup (75g) diced white onion
  • 1/4 cup (40g) fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 8 corn tostada shells

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add shredded chicken to the skillet and sprinkle with cumin, paprika, garlic powder, salt, and black pepper.
  3. Toss frequently for 5–7 minutes until the chicken edges are mahogany-brown.
  4. Stir in lime juice to deglaze the pan, then remove from heat.
  5. Lay out corn tostada shells and place a handful of shredded lettuce on each shell to act as a moisture barrier.
  6. Spoon a portion of the seared shredded chicken over the lettuce.
  7. Top each tostada with a slice of avocado, diced white onion, and crumbled Cotija cheese.
  8. Garnish with chopped cilantro and serve immediately with a lime wedge.