Chicken Tostadas

Love from Lisa Chicken Tostadas

Chicken Tostadas is a great recipe as it’s small, has tasty ingredients, and is Mexican, which I love to cook and eat.

Mexican is often my go to meal when I’m short of time. I tend to make beef or chicken burritos with salsa or sour cream. Nothing fancy like almond sour cream which this recipe has, which really appealed to me.

This recipe required a lot of slicing, dicing, and mixing but the end result was worth it.

They were crunchy and juicy at the same time, and were just the right size to classify them as a finger food. I can’t say anything bad about this recipe, it was easy to make and tasted great.

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.


400g chicken thigh fillets, thinly sliced

1 tablespoon smoked paprika

Zest of 1 lemon

1 tablespoon dried oregano

1/4 cup olive oil

Almond sour cream

1 cup sour cream

200g natural almonds, finely chopped

1 teaspoon smoked paprika

Juice of 1 lime, or to taste

Sea salt, to season


2 ripe avocados

1/2 cup coriander, roughly chopped plus extra to serve

1 tomato, chopped

1/2 red onion, finely diced

Juice of 1 lime, or to taste

Sea salt, to season


1 pkt corn tortillas

2 cups vegetable oil, for frying

Coriander, to garnish

Step 1

To marinate the chicken, combine chicken, smoked paprika, lemon zest, oil and oregano in a bowl, mix well to combine. Cover with cling wrap and stand in the fridge for up to 30 minutes.

Step 2

Meanwhile, make almond sour cream: Combine sour cream, chopped almonds, smoked paprika and lime juice in a mixing bowl, or blitz in a small food processor. Season with salt, adjust ingredients for flavour balance if needed.

Step 3

Meanwhile, make the guacamole: Combine avocados, coriander, tomato, onion, lime juice in a medium sized bowl and using a fork mash ingredients until you have achieved the consistency you like. Alternatively blitz in a food processor if you would like a very smooth consistency. Season with salt, a squeeze of lime juice and extra chopped coriander.

Step 4

To cook chicken, heat a teaspoon of vegetable oil in a large frying pan. When oil is hot, add the chicken and cook for about 5 minutes, or until chicken is cooked through.

Step 5

To make the tostadas, use a 15cm ring cutter or the base of a glass and cut out circles from the corn tortillas using a sharp knife. Place deep frying pan over high heat and add vegetable oil. When oil is hot add tortilla and fry on both sides until golden. Remove and drain on paper towels. Repeat with remaining tortilla rounds.

Step 6

To serve take a tostada, add a dollop of almond sour cream, a tablespoon of guacamole and then add a small amount of chicken. Garnish with coriander.

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