Chicken Veggie Tostadas With Guacamole (Printable)

Crispy corn shells loaded with seasoned chicken, colorful peppers, zucchini, and fresh guacamole for a satisfying Mexican-inspired meal.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 lb), diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Vegetables

09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 medium zucchini, diced

→ Tostadas

13 - 8 corn tostada shells

→ Guacamole

14 - 2 ripe avocados
15 - 1 small tomato, seeded and diced
16 - 2 tablespoons red onion, finely chopped
17 - 1 tablespoon fresh cilantro, chopped
18 - Juice of 1 lime
19 - ½ teaspoon salt

→ Toppings

20 - ½ cup shredded lettuce
21 - ½ cup crumbled queso fresco or feta cheese
22 - Fresh cilantro leaves
23 - Lime wedges

# Directions:

01 - In a medium bowl, toss the diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the red and yellow bell peppers, red onion, and zucchini. Sauté for 4–5 minutes until just tender but still vibrant. Remove from heat.
04 - While the vegetables cook, prepare the guacamole: In a bowl, mash the avocados with lime juice and salt. Stir in the diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - Set out the tostada shells. Top each with a layer of sautéed vegetables, followed by the spiced chicken.
06 - Spoon generous dollops of guacamole over each tostada. Add shredded lettuce, crumbled cheese, fresh cilantro, and a squeeze of lime, if desired. Serve immediately for maximum crunch.

# Expert Tips:

01 -
  • The combination of warm spiced chicken against cool creamy guacamole creates that perfect bite temperature balance
  • Everything cooks in one skillet so cleanup is minimal even though the result looks impressive
  • You can prep all the components ahead and let everyone build their own tostadas at the table
02 -
  • Work quickly once the guacamole is made because lime juice only delays browning for so long
  • Let the chicken rest for a couple minutes after cooking so the juices redistribute instead of running onto your tostadas
  • Warm the tostada shells in the oven for 3 minutes at 350°F if they seem slightly soft
03 -
  • Cook the chicken in two batches if your skillet seems crowded so it browns properly instead of steaming
  • Save some of the vegetable cooking liquid to drizzle over the assembled tostadas for extra flavor

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