Chicken Tostada Recipe- Mango Salsa & Crispy Tortillas

Last Updated on 2 months by Neha Deshmukh

Chicken Tostada Recipe – Mango Salsa & Crispy Tortillas

Hey everyone! I’m so excited to share this recipe with you – it’s a total crowd-pleaser and surprisingly easy to make. I first stumbled upon tostadas during a trip to a local food market, and I’ve been hooked ever since. The crunch, the fresh flavors… it’s just so good. This version, with a vibrant mango salsa and seasoned chicken, is my absolute favorite. Let’s get cooking!

Why You’ll Love This Recipe

These chicken tostadas are the perfect balance of crispy, savory, and sweet. They’re quick enough for a weeknight dinner, but also fancy enough to serve at a party. Plus, the bright mango salsa adds a tropical twist that’s seriously addictive. Honestly, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up these delicious tostadas:

• 8 mini corn tortillas
• 1 chicken breast (grilled), about 200g
• 1 cup canned red kidney beans
• 1 small red onion
• 2 garlic cloves
• 1 teaspoon taco spice mix
• 0.5 teaspoon salt (plus a pinch for the salsa)
• 1 cup sour cream
• 2 avocados
• Shredded cheese (cheddar, Monterey Jack, or your favorite!)
• 3 tablespoons oil
• 1 ripe mango
• 0.5 small red onion (for the salsa)
• 1 teaspoon lemon juice
• 0.5 teaspoon salt (for the salsa)
• Finely chopped cilantro leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Corn Tortillas: I love using mini corn tortillas for these because they get super crispy. You can find them at most grocery stores.
• Taco Seasoning Blend: Feel free to use your favorite store-bought blend, or make your own! It’s a great way to control the spice level.
• Mango Salsa Freshness: The mango salsa is where this recipe really shines. Using a perfectly ripe mango is key – it should be slightly soft to the touch. Don’t skimp on the cilantro either; it adds such a lovely freshness.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Crispy Tortillas: Preheat your oven to 400°F (200°C). Brush both sides of the corn tortillas with oil and bake for about 6 minutes per side, until they’re golden brown and wonderfully crispy. Keep a close eye on them – you want them crispy, not burnt!
2. Chicken & Bean Mixture: While the tortillas are baking, heat a little oil in a pan. Sauté the minced garlic for about 30 seconds until fragrant. Add the beans, shredded grilled chicken, taco seasoning, and salt. Cook for 2 minutes, stirring occasionally, to let the flavors meld.
3. Mango Salsa Magic: In a bowl, combine the diced mango, finely diced red onion, chopped cilantro, lemon juice, and a pinch of salt. Give it a gentle stir and set aside. The flavors will get even better as it sits!
4. Assemble the Tostadas: Now for the best part! Spread a generous dollop of sour cream onto each crispy tortilla. Top with the chicken-bean mixture, a spoonful of the vibrant mango salsa, a few slices of creamy avocado, and a sprinkle of shredded cheese.
5. Serve Immediately: These are best enjoyed right away, while the tortillas are still nice and crispy.

Expert Tips

• Don’t overload the tortillas! Too many toppings will make them soggy.
• Warm the chicken and beans slightly before assembling for a more satisfying experience.
• For extra flavor, try grilling the red onion for the salsa.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper to the chicken mixture or use a hotter taco seasoning. For a milder flavor, reduce the amount of taco seasoning.
• Vegetarian Adaptation: Swap the chicken for black beans! It’s a delicious and easy substitution. My friend, Sarah, makes these with black beans all the time, and they’re fantastic.
• Gluten-Free Considerations: Double-check that your taco seasoning is gluten-free. Many brands contain wheat flour.
• Festival Adaptations: These are perfect for parties! Set up a tostada bar with all the toppings and let everyone assemble their own.

Serving Suggestions

These tostadas are great on their own, but they also pair well with a side of Mexican rice and a fresh green salad. A dollop of guacamole wouldn’t go amiss either!

Storage Instructions

Tostadas are best eaten immediately. However, you can store the components separately. Keep the crispy tortillas, chicken mixture, and mango salsa in airtight containers in the refrigerator. Assemble just before serving to prevent sogginess.

FAQs

Let’s answer some common questions:

• How do I prevent the tostadas from getting soggy? Bake the tortillas just before serving and don’t overload them with toppings.
• Can I make the mango salsa ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 2 days.
• What type of chicken is best for this recipe? Grilled chicken is my go-to, but you can also use rotisserie chicken or leftover baked chicken.
• Is it possible to bake the tortillas in an air fryer? Absolutely! Air fry at 350°F (175°C) for 3-5 minutes per side.
• Can I use a different type of bean? Definitely! Pinto beans or black beans would also work well.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it!