Chicken & Mixed Vegetable Tostadas

Surprise! Another Mexican-inspired dish! In case you’re tired of delicious Crockpot Pork Carnitas or Roasted Sweet Potato and Black Bean Burritos or Beef Taquitos and Cuban Black Beans, here’s a new dish to add to your repertoire. I was inspired by the contents of my weekly produce basket, and set out to make a dish with two beautiful avocados, an enormous red onion and a bright shiny green zucchini. I know what you’re thinking – corn isn’t exactly in season right now – but zucchini and red onions were just begging for some corn. Luckily, I have some local non-GMO frozen corn in my freezer, so I thawed a cup in some hot water and added it to the mixed chopped veggies. And you could certainly mix up the veggie combo in this recipe. Not a fan of zucchini? How about halved cherry tomatoes? Get creative and inspired by the veggies in your produce drawer.


  • 1 T coconut oil
  • 1 1/4 t ground cumin
  • 1/2 t chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • dash of cayenne pepper
  • 1lbs boneless skinless chicken breasts, cut into 3/4 inch strips
  • 1/2  large red onion, chopped (or 1 small)
  • 1 cup non-GMO corn kernels (I buy frozen and thaw in hot water before using)
  • 1 medium zucchini, chopped (about 1.5 C)
  • 4 tablespoons fresh cilantro, chopped
  • 8 corn tortillas (I use Food for Life brand)
  • 2 cups Monterey Jack or sharp cheddar cheese, shredded
  • 2 avocados, pitted and sliced
  • sour cream & salsa (optional)


Preheat your broiler.

In a large bowl, mix the cumin, chili powder, cayenne, salt and black pepper. Add the chicken strips and toss to coat all sides evenly (note that I didn’t cut my chicken strips thin enough – I fixed this by cutting them once they’d finished cooking, but I definitely recommend 3/4-inch-wide strips).

seasoned chicken

Heat the coconut oil in a large sauté pan over medium-high heat. Add the seasoned chicken to the pan and sauté for 4 minutes, flipping the chicken halfway through.

cooking chicken

Add the onion, corn, and zucchini to the pan with the chicken and sauté for 4-5 more minutes or until the vegetables have softened and the chicken is cooked through.

chicken and veggies cooking

Spray a baking sheet using an olive oil mister (or you can use coconut oil) and place 4-6 tortillas on the sheet, depending on the size of your pan. You want to make sure to lay them out in a single layer so they heat evenly. Put the pan under the broiler for about 2 minutes.


Remove the pan from the oven and scoop 1/8 of the mixture onto each tortilla. Top each one with 1/4  cup of the shredded cheese and put back under the broiler for 4 minutes or until the cheese is melted and bubbly and the tortillas start to brown on the edges.

topped tortillas

Repeat the process with the remaining tortillas.

Top each tortillas with 1/8 of the avocado slices and 1/2 T of cilantro. You can also serve sour cream or salsa or a little hot sauce if you like your Mexican a little spicier.

chicken and mixed vegetable tostadas #realfood

These tostadas are best when eaten immediately, but you can also re-heat them in the oven or I prefer to warm them in my toaster oven.


One thought on “Chicken & Mixed Vegetable Tostadas

  1. Pingback: Meal Planning: Week of March 22 | Roudabush Real Food Revolution

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