Ummm hello lovely tostadas, where have you been all my life?! This delicious recipe for chicken tostadas comes from my friend Alex’s The Defined Dish Cookbook and dang you guys — THEY ARE GOOD!
Alex is one of those bloggers you can trust when it comes to making healthier recipes; she’s talented and oozes love, soul and flavor into everything she cooks. Alex and I connected a few years ago over Instagram, eventually met in Chicago over coffee, and have been friends ever since. Her book is truly unbelievable and one that I think your family will absolutely love, especially if you’re gluten free, grain free or dairy free.
What’s the difference between a taco and a tostada?
You’re probably familiar with tacos, you know those yummy soft or hard shelled tortillas filled with proteins, veggies, cheese, rice, and pretty much anything your heart desires. A tostada is basically an open-faced version of your favorite taco toasted to crispy perfection.
Traditional tostadas are often deep-fried to achieve their crispy texture, but in this recipe we’re going to bake them for a slightly healthier option. In Spanish “tostada” simply means “toasted.”
Ingredients in chipotle chicken tostadas
I knew I had to make these delicious, healthy chicken tostadas from the moment I saw them. They’re perfect for warmer weather, use super fresh ingredients to give them lots of flavor and gorgeous color. Here’s what you need:
- For the pineapple salsa: diced pineapple, red onion, jalapeño, fresh lime juice, garlic, cilantro, salt and avocado or olive oil.
- For the chipotle chicken: ground chicken, chipotle chili powder, salt & pepper, low sodium chicken broth and tomato paste. Feel free to use turkey if you don’t have chicken.
- For assembling: regular or grain free tortillas, avocados, shredded purple cabbage and fresh cilantro.
How to bake tostadas
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place your tortillas in a single layer on the baking sheet and lightly spray the tops of tortillas with nonstick cooking spray.
- Bake for 8 to 10 minutes, or until golden brown and crisp.
If you like this recipe you’ll also like
Amazing Easy Turkey Tacos (with a slow cooker option!)
Firecracker Salmon with Peach Avocado Salsa
Avocado Strawberry Mango Salsa
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema
Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole
I hope you love these chipotle chicken tostadas from The Defined Dish! Be sure to grab your copy of the The Defined Dish Cookbook today and get cooking.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chipotle Chicken Tostadas with Pineapple Salsa
Ingredients
- For the pineapple salsa
- 2 cups small diced fresh pineapple
- ¼ cup finely diced red onion
- 1 tablespoon finely diced jalapeño
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 garlic clove, minced
- 1 tablespoon finely chopped fresh cilantro leaves
- 1 teaspoon avocado oil (or olive oil)
- Pinch of salt
- For the chipotle chicken
- 1 tablespoon avocado oil (or olive oil)
- 2 pounds ground chicken
- 2 teaspoons chipotle chili powder
- Freshly ground salt and pepper
- ¼ cup low-sodium chicken broth
- 1 tablespoon tomato paste
- To assemble
- 6 (8-inch) grain free tortillas* (can use Siete tortillas)
- 2 avocados, mashed
- ½ cup shredded purple cabbage
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Make the pineapple salsa: in a medium bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve, up to 5 days.
- Make the chicken: in a large skillet, heat the avocado oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper.
- Cook the chicken, breaking up the meat with the back of a spoon until it is brown, about 7 minutes. Drain off any excess fat from the pan, if necessary.
- Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Continue to cook for about 2 more minutes.
- Remove from heat and cover to keep warm until ready to serve.
- To assemble: place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown and crisp.
- Carefully spread the mashed avocado on top of each crisp tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and a sprinkle of cilantro.
Recipe Notes
Nutrition
Recipe from: The Defined Dish | Photography by: Eat Love Eats
Thanks for sharing this easy to make recipe! I swapped pineapple for mango because that’s what I had on hand, and it was great! Perfect weeknight meal, the kids ate it as well – I consider that a win all by itself!
Love it! Glad it was a hit!
These are one of my favourite recipes to make in summer. So fresh and full of flavour. Super easy and quick.
So good!!
I will be adding this to our weeknight dinner rotation. These were simple to make and sooo packed with flavor featuring all the elements! We enjoyed every bite and can’t wait to make these again! Yum!
Amazing! Glad they were a hit!
This looks delicious! I want to make it this weekend-
Is it possible to use diced chicken breast instead of ground chicken? Thanks!
Hi, Lauren! Yes I think that will still be delicious!
So good and easy! Great dinner and the pineapple salsa is spicy and delicious!
Chicken is flavorful without being too spicy for kiddos and pairs perfectly with the pineapple!
This was so tasty! My kiddos loved it too, which is a huge win.
Woohooo! So happy to hear that!
This recipe is INCREDIBLE! So easy and the flavors are just delicious! The pineapple salsa really brings it (totally going to make that as just a salsa to bring to parties). Will absolutely add this to my rotation of fav recipes!
Isn’t it amazing?? So glad you loved it!
Meal prepped these for my week last week and they were so good! The fresh pineapple and the crunch from the cabbage was an amazing touch to this awesome chicken taco!!
Perfect! So happy to hear that!
These are, in a word, kick-ass! I’m obsessed. Left out the jalapeño because I sadly forgot to pick one up and assembled them in crunchy taco shells instead of on tostadas because it’s what I had and they were still unreal. Thank you!
So glad you loved them!!
So yummy! I made a few adjustments – our tortillas were slightly larger, made less chicken and more pineapple salsa and cabbage, left out the jalapeño, added a bit of yogurt to the mashed avocado and I only had chipotle chili flakes so I had to reduce the quantity. But the recipe was still super easy to follow and modify and came out SO GOOD! We’re adding this into our regular dinner rotation for sure.
Perfect! So glad you loved them!
This recipe is AMAZING! I’ve had these every day for a week. Well done.
Love it! Perfect lunch or dinner!
I was obsessed with these! So tasty and so versatile. As is, taco salad, you name it…you can do it!
Absolutely! Love that idea 🙂
You guys… MAKE THIS!!! My husband was obsessed with these when I made them last week. He said he could eat them weekly! The salsa is EVERYTHING. So perfect. I also couldn’t find ground chicken so I used ground turkey and it turned out great!
Amazing! So happy to hear that 🙂
Hi. this looks so delicious. I only have frozen pineapple. Can I use that? Is there a way to defrost it that will make is less watery? Thanks!
Hi! That should be just fine. I might suggest defrosting it and then simply draining the liquid before making the salsa.
This tostada recipe is fire, from Defined Dosh cookbook. I’ve made it twice for my husband and he’s upgrading my wedding ring because of it. I suggest a refried bean spread before applying meat with a drizzle of Tabasco Chipotle hot sauce. ❤️
So good!! Love that 🙂