Chicken Veggie Tostadas With Guacamole (Printable)
Golden corn tostadas topped with seasoned chicken, colorful vegetables, and fresh guacamole make a satisfying gluten-free 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
# How-To Steps:
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 - 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 -
- You get that perfect contrast between warm spiced chicken and cool creamy guacamole in every single bite
- The vegetables stay vibrant and tender, adding freshness that balances the rich toppings
- Everything comes together in under 45 minutes but tastes like you spent all afternoon cooking
02 -
- Do not overcrowd the skillet when cooking the chicken or it will steam instead of getting that nice golden sear
- The guacamole tastes best when it has had at least 10 minutes to let the flavors meld together
03 -
- Pat the chicken dry with paper towels before tossing it with the spices for better browning
- The smoked paprika is what gives this dish its depth, so do not leave it out