Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 1 tbsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 fresh lime, juiced
  • 8 store-bought tostada shells
  • 15 oz can refried beans
  • 1 cup lettuce, finely shredded
  • 0.5 cup cotija cheese, crumbled
  • 1 large avocado, sliced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place a large non-stick or cast-iron skillet over medium-high heat with the avocado oil. Once shimmering, add the shredded chicken and sprinkle with cumin, smoked paprika, and garlic powder.
  2. Flash-sear the chicken, tossing frequently for 3-5 minutes until the edges are crispy and mahogany-colored. Remove from heat and immediately squeeze fresh lime juice over the meat.
  3. While the chicken sears, warm the refried beans in a small saucepan over low heat until smooth and spreadable.
  4. Assemble the tostadas by spreading a thin, warm layer of refried beans onto each shell to create a moisture barrier. Top with the seared chicken, shredded lettuce, avocado slices, crumbled cotija cheese, and fresh cilantro.