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A close-up of delicious Chicken Tostadas on a wooden board, topped with avocado, radish, and fresh cheese.

Spicy Chipotle Chicken Tostadas with Creamy Avocado Slaw

These flavorful chicken tostadas feature tender chipotle-marinated chicken, crispy corn tortillas, and a refreshing creamy avocado slaw, creating a perfect balance of textures and tastes for a satisfying meal.
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Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chipotle Chicken
  • 1 lb boneless, skinless chicken breasts sliced thin or pounded evenly
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1-2 tbsp chipotle in adobo sauce chopped (include 1 adobo pepper for more heat)
  • 1 tbsp lime juice fresh
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chicken broth or water
For the Creamy Avocado Slaw
  • 3 cups green cabbage shredded
  • 1/4 cup red onion very thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 large ripe avocado pitted and scooped
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 tbsp lime juice fresh
  • 1/4 tsp salt
  • Pinch black pepper
For the Tostada Shells
  • 8 small corn tortillas
  • Cooking spray or 1 tbsp neutral oil
Optional Toppings
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup salsa your favorite
  • 2 tbsp pickled jalapeños sliced
  • Extra fresh cilantro for garnish

Equipment

  • Large Skillet
  • Mixing bowls
  • Cutting Board
  • Sharp Knife
  • Whisk
  • Air Fryer (or Oven Baking Sheet)
  • Forks (for shredding chicken)

Method
 

Prepare the Chipotle Chicken
  1. In a medium bowl, combine the olive oil, minced garlic, chopped chipotle in adobo (sauce and pepper), fresh lime juice, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Whisk to combine.
  2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow flavors to meld.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
  4. Remove chicken from the skillet and set aside on a cutting board to rest for 5 minutes. While resting, add the chicken broth (or water) to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
  5. Using two forks, shred the cooked chicken directly on the cutting board. Return the shredded chicken to the skillet with the reduced pan sauce and toss to coat evenly. Keep warm over low heat or set aside.
Make the Creamy Avocado Slaw
  1. In a large mixing bowl, combine the shredded green cabbage, thinly sliced red onion, and chopped cilantro.
  2. In a separate small bowl, mash the ripe avocado with a fork until mostly smooth. Stir in the Greek yogurt (or sour cream), fresh lime juice, salt, and pepper until well combined and creamy.
  3. Pour the creamy avocado dressing over the cabbage mixture and toss gently until all ingredients are evenly coated. Taste and adjust seasoning if necessary.
Crisp the Tostada Shells
  1. **Air Fryer Method:** Preheat air fryer to 375°F (190°C). Lightly spray each side of the corn tortillas with cooking spray or brush with a thin layer of oil. Place tortillas in a single layer in the air fryer basket (work in batches if necessary). Air fry for 4-7 minutes, flipping halfway through, until golden brown and crispy.
  2. **Oven Method:** Preheat oven to 400°F (200°C). Lightly spray both sides of the corn tortillas with cooking spray or brush with oil. Arrange them in a single layer on a baking sheet. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy.
  3. Set crispy tostada shells aside on a wire rack to cool slightly.
Assemble the Tostadas
  1. Place a crispy tostada shell on each plate.
  2. Spoon a generous amount of the warm chipotle chicken onto each tostada.
  3. Top with a mound of the creamy avocado slaw.
  4. Garnish with optional toppings such as crumbled Cotija cheese, a dollop of salsa, or sliced pickled jalapeños, and extra cilantro. Serve immediately and enjoy!

Notes

**Make Ahead:** The chipotle chicken can be cooked up to 2 days in advance and reheated gently. The slaw is best made fresh, but the dressing can be prepared a day ahead and mixed with the cabbage just before serving.
**Spice Level:** Adjust the amount of chipotle in adobo to your preference. For less spice, use only the adobo sauce and omit the pepper. For more heat, add an extra pepper.
**Leftovers:** Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Tostada shells are best enjoyed fresh, as they can lose their crispness when stored.