Mexican Chicken Tostada with Corn Zucchini and Avocado Lime Salsa

chicken tostada: toasted flour tortilla topped with chicken and vegetables

5 from 1 reviews

A quick family-friendly Mexican recipe of toasted tortillas topped with chicken, corn, zucchini, feta and avocado-lime salsa. Substitute corn tortillas for gluten-free. Dinner in 25 minutes or less!




  1. Preheat the broiler
  2. Make The Avocado Salsa: (or substitute store-bought guacamole) In a small bowl, mash avocado with lime juice, 1 tablespoon of salsa verde and a pinch of salt. Set aside.
  3. Cook The Chicken and Vegetables: Mix cumin, salt and chili powder in a small bowl. Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken to the pan, spreading it out as much as possible. (If using cooked chicken, see *note below) Sprinkle spice mix evenly over chicken. Cook, tossing frequently for 2 minutes, until almost cooked through. Add corn, zucchini and onion to the pan. Cook for 2 minutes, tossing frequently so everything cooks evenly. Add 1/2 cup of salsa verde and simmer for a minute or so, until most of the liquid evaporates. Remove pan from heat. Add feta and 4 tablespoons of cilantro. Toss to combine and set pan aside.
  4. Crisp The Tortillas in the Broiler: Work with two tortillas at a time. Spray or brush tortillas lightly with oil on both sides. Lay on a cookie sheet or baking pan. Broil in the center of the oven for two minutes, or until they get some brown spots. (Keep watch to prevent burning). Repeat with two remaining tortillas.
  5. Assemble and Broil the Tostadas: Set two of the toasted tortillas on a baking sheet. Scoop 1/4 of the chicken mixture onto each tortilla. Sprinkle 2 tablespoons of Monterey jack over each. Broil in the middle of the oven for 2 – 2 1/2 minutes, until the cheese has melted. (check often to prevent burning) Repeat with remaining two tortillas.
  6. To Serve: Carefully transfer tostadas to 4 plates, using a spatula or even two spatulas. Sprinkle on remaining cilantro. Add a generous dollop of avocado salsa to each. Season with salt and fresh ground pepper, to taste. Serve immediately.
  7. *Note: If using cooked chicken, add vegetables to the pan first. Sprinkle spices over the veggies. Cook for 2 minutes. Add the chicken and cook for 30 seconds, tossing, to heat. Add salsa and continue with the recipe as written.