These crispy chicken tostadas are loaded with creamy guacamole, juicy seasoned chicken, fresh pico de gallo, and a tangy Greek yogurt sauce. Every bite has the perfect combination of crunchy tortilla, savory chicken, creamy avocado, fresh tomatoes, and a little kick from Tajín.

This easy chicken tostada recipe makes 6 small tostadas and is perfect for a quick lunch, casual dinner, or sharing-style meal. The components are simple, but layered together they taste fresh, colorful, and seriously satisfying.

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Why You’ll Love This Recipe

Crispy and Fresh – Crunchy fried tortillas are balanced with creamy guacamole, juicy chicken, and fresh pico de gallo.

Easy to Customize – Add extra cheese, sliced jalapeños, shredded lettuce, corn, beans, or your favorite hot sauce.

Quick Chicken Filling – The chicken is packed with flavor but comes together with simple spices and a quick pan-fry.

Perfect for Sharing – This recipe makes 6 small tostadas, ideal for a light dinner, lunch, appetizer, or taco night.

Creamy Tajín Sauce – The Greek yogurt and mayo sauce adds freshness, creaminess, and a mild tangy-spicy flavor.

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Serving Suggestion

Serve the tostadas immediately while the tortillas are still crisp. Add lime wedges on the side for squeezing over the chicken and guacamole just before eating. They are delicious on their own, but you can also serve them with tortilla chips, Mexican rice, corn salad, or a simple green salad.

For a more filling meal, add black beans or refried beans underneath the guacamole. If you enjoy more heat, top each tostada with sliced jalapeños, chili flakes, or additional Tajín.

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Pro Tips for the Perfect Tostadas

Fry the Tortillas Carefully – Fry the small tortillas in hot oil until golden and crisp, turning once so both sides cook evenly. Do not overcrowd the pan.

Drain on a Wire Rack – Place the fried tortillas on a wire rack after frying. This keeps them crisp on both sides and prevents steam from making the bottoms soft.

Dice Everything Small – Finely dice the onion and tomatoes for the pico de gallo so every bite is easy to eat and the toppings stay on the tostada.

Use Ripe Avocados – The avocados should give slightly when pressed but should not be overly soft or brown inside.

Add Teriyaki Sauce at the End – Add the teriyaki sauce once the chicken is nearly cooked. It will coat the chicken and create a lightly sticky, caramelized finish.

Keep the Sauce Adjustable – Add a little more Greek yogurt if you want a thicker sauce, or a small splash of water if you prefer a drizzle-style consistency.

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Ingredient Notes

Small Tortillas – Small flour or corn tortillas create the crisp tostada base. Corn tortillas give a more traditional texture, while flour tortillas have a slightly softer crunch.

Chicken – Use chicken breast for a lean, quick-cooking filling. Cut it into small pieces so it cooks evenly and fits neatly on top of the tostadas.

Teriyaki Sauce – Added while pan-frying, teriyaki sauce gives the chicken a savory, slightly sweet glaze that works perfectly with the smoky spices.

Guacamole – A creamy layer of guacamole acts as the base topping and helps hold the chicken in place.

Pico de Gallo – The fresh tomato and onion mixture adds brightness and contrast to the rich guacamole and chicken.

Greek Yogurt Sauce – Greek yogurt keeps the sauce fresh and tangy, while mayonnaise makes it creamy and smooth.

Tajín – Tajín brings a tangy chili-lime flavor that pairs especially well with avocado, chicken, and fresh tomatoes.

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Ingredients

For the Crispy Tostadas

• 6 small tortillas
• Neutral oil, for frying

For the Chicken

• 300 g chicken breast
• 1 tbsp Greek Joghurt
• ½ tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp cumin
• 1 tbsp parsley
• 1 tbsp olive oil
• 1 tbsp teriyaki sauce

For the Guacamole

• 1½ avocados
• 1 small red onion, finely diced
• Juice of ½ lime
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic
• ½ tsp paprika
• 2 tbsp parsley

For the Pico de Gallo

• 1 white or red onion, finely diced
• 2 tomatoes, finely diced
• 3 tbsp parsley, finely chopped
• Salt, to taste
• Black pepper, to taste
• A squeeze of fresh lemon juice

For the Creamy Tajín Sauce

• 3 tbsp mayonnaise
• 3 tbsp Greek yogurt
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic
• 1 tsp paprika
• 1 tsp Tajín seasoning

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Instructions

Step 1: Prepare the chicken
Cut the chicken breast into small bite-sized pieces. Add the chicken to a bowl with Ggreek joghurt salt, garlic, black pepper, paprika, cumin, parsley and olive oil. Mix until the chicken is evenly coated.

Step 2: Cook the chicken
Heat a little oil in a pan over medium-high heat. Add the seasoned chicken and cook until golden and cooked through. Add the teriyaki sauce toward the end of cooking and stir until the chicken is coated in the glossy sauce. Remove from the heat. If you like your chicken warm while serving you can also do this step at the end! 

Step 3: Make the guacamole
To a bowl add the avocados, your finely diced red onion, lime juice, parsley and all the other spices mentioned above. Mix until creamy, leaving a few small chunks if you like more texture.

Step 4: Prepare the pico de gallo
Add the finely diced onion, tomatoes and parsley to a small bowl. Season with salt, black pepper, and lemon juice. Mix and set aside so the flavors can come together.

Step 5: Make the creamy Tajín sauce
Add the mayonnaise, Greek yogurt, salt, black pepper, garlic, paprika, and Tajín to a small bowl. Stir until smooth and creamy. If you prefer a thinner sauce for drizzling, add a small splash of water and mix again. If you like it thicker add more mayo (not Joghurt!!) 

Step 6: Fry the tortillas
Heat enough neutral oil in a pan to shallow-fry the tortillas. Fry each tortilla one at a time until golden, crispy and lightly puffed, turning once. Keep in mind that they can turn from white to brown really quick, so keep an eye on it, turn the multiple times if needed so they don’t burn. Transfer the tortillas to a wire rack and allow them to cool slightly.

Step 7: Assemble the tostadas
Spread around 1½ tablespoons of guacamole over each crispy tortilla. Add around 1 to 1½ tablespoons of cooked chicken on top.

Step 8: Add the toppings
Spoon about 1 teaspoon of pico de gallo over the chicken. Finish each tostada with a generous drizzle of the creamy Tajín sauce.

Step 9: Serve immediately
Serve the chicken tostadas straight away while the tortilla bases are crisp and the toppings are fresh.

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