Gluten-Free Classic Mexican Tostadas
Elevate taco night with these Gluten-Free Classic Mexican Tostadas, a vibrant and crispy dish perfect for any occasion. Featuring golden fried gluten-free corn tortillas topped with a savory blend of seasoned shredded chicken, creamy refried beans, and fresh layers of shredded lettuce, diced tomatoes, and buttery avocado slices, these tostadas bring authentic Mexican flavors to your table. Finished with a crumble of queso fresco, a sprinkle of fragrant cilantro, and a squeeze of lime, every bite is a refreshing balance of textures and zest. With simple, allergy-friendly ingredients and just 50 minutes of prep and cook time, these tostadas are a delightful option for gluten-free diners craving bold and satisfying flavors.
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Recipe Information
Ingredients
- 8 pieces Gluten-free corn tortillas
- 1 cup Vegetable oil
- 2 pieces Boneless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 cup Refried beans (gluten-free)
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Crumbled queso fresco
- 1 piece Sliced avocado
- 2 pieces Lime wedges
- 0.25 cup Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C) to keep tostadas warm later.
Heat the vegetable oil in a skillet over medium-high heat.
Once the oil is hot, carefully add one corn tortilla at a time. Fry each tortilla for about 1 minute on each side until they are golden and crispy.
Remove the tortillas from the oil and drain on a paper towel-lined plate to remove excess oil. Set aside.
Season the boneless chicken breasts with salt, black pepper, ground cumin, and garlic powder.
In a separate skillet over medium heat, cook the chicken breasts for about 6-8 minutes on each side or until fully cooked and no longer pink inside.
Remove the chicken from the skillet, let it cool slightly, then shred using two forks.
Warm the refried beans in a small saucepan over low heat. Stir occasionally to prevent sticking.
To assemble the tostadas, spread about 2 tablespoons of refried beans on each fried tortilla.
Top each tortilla with a generous portion of shredded chicken.
Layer shredded lettuce over the chicken followed by diced tomatoes.
Sprinkle crumbled queso fresco over the top and add a few slices of avocado.
Garnish each tostada with fresh cilantro leaves.
Serve immediately with lime wedges on the side for squeezing over the tostadas before eating.
Keep prepared tostadas warm in the preheated oven if needed while assembling the rest.
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 17.4 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1193 mg | 92% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3046 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
