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Chicken Tostadas topped with avocado, tomatoes, cheese, and cilantro on a corn tortilla.

Crispy Chicken Tostadas with Cilantro-Lime Crema

These crispy chicken tostadas feature perfectly seasoned shredded chicken piled high on golden corn tortillas and topped with fresh vegetables and a zesty cilantro-lime crema. A delicious Mexican-inspired meal that's perfect for weeknight dinners or casual entertaining.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into strips
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Tostadas and Toppings
  • 6 pieces corn tortillas 6-inch
  • 1 can refried beans 15 oz, warmed
  • 2 cups iceberg lettuce shredded
  • 2 medium tomatoes diced
  • 1 cup Mexican cheese blend shredded
  • 1/4 cup red onion finely diced
For the Cilantro-Lime Crema
  • 1/2 cup sour cream
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice fresh
  • 1 clove garlic minced
  • 1/4 tsp salt

Equipment

  • Large Skillet
  • Air fryer or oven
  • Mixing Bowl
  • Tongs

Method
 

Prepare the Chicken
  1. In a large bowl, combine chili powder, cumin, garlic powder, paprika, salt, and black pepper. Add chicken strips and olive oil, tossing to coat evenly with the spice mixture.
  2. Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 12-15 minutes, stirring occasionally, until chicken is fully cooked and slightly crispy on the edges. Remove from heat and shred chicken using two forks. Set aside.
Make the Cilantro-Lime Crema
  1. In a small mixing bowl, combine sour cream, chopped cilantro, lime juice, minced garlic, and salt. Whisk until smooth and well combined. Refrigerate until ready to use.
Prepare the Tostada Shells
  1. Preheat air fryer to 375°F or oven to 400°F. If using air fryer, place tortillas in a single layer and cook for 3-4 minutes until golden and crispy. If using oven, place tortillas on a baking sheet and bake for 5-7 minutes until crispy.
Assemble the Tostadas
  1. Spread a thin layer of warm refried beans on each crispy tortilla shell. Top with a generous portion of the seasoned shredded chicken.
  2. Layer on the shredded lettuce, diced tomatoes, shredded cheese, and red onion. Drizzle with the cilantro-lime crema and serve immediately.

Notes

For extra crispy tostada shells, brush tortillas lightly with oil before cooking. Store leftover cilantro-lime crema in the refrigerator for up to 3 days. The chicken can be prepared ahead of time and reheated when ready to assemble.