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Salsa Verde Chicken Tostadas

Salsa verde shredded chicken served on a crispy corn tortilla topped with pico de gallo, avocado, black beans, pickled red onions, crema, and queso fresco!
Servings 8 Tostadas
Author Olivia

Ingredients

  • 1.25 lbs Boneless Skinless Chicken Thighs (excess fat and cartilage trimmed off)
  • 1 tbsp Olive Oil
  • 15.7 oz Jar of Salsa Verde
  • 2 Roma Tomatoes (deseeded and diced)
  • 1 Jalapeño (deseeded and diced)
  • 1/2 cup Diced Red Onion
  • 1/3 cup Chopped Cilantro
  • 1 tbsp Lime Juice
  • 1/4 tsp Salt
  • 8 Mini Corn Tortillas (about 5 inches in diameter)
  • 1 Avocado (diced)
  • 1 cup Canned Black Beans (rinsed with water)
  • 1 cup Pickled Red Onions (recipe linked in notes)
  • 1/2 cup Crema
  • 1 cup Crumbled Queso Fresco
  • 1-2 Limes (cut into wedges)

Instructions

  • Season both sides of the chicken thighs with salt and pepper. Heat a pan with sides over medium high heat. Add in the olive oil. Place the chicken thighs in the pan and sear both sides until they develop a golden brown crust. Once the chicken thighs have seared, pour in the salsa verde. Bring the salsa verde to a boil then reduce the heat so that it is simmering. Cover the pan with a lid and simmer the chicken for about 15 minutes or until is has fully cooked.
  • Once the chicken has cooked, remove it from the pan and allow it to cool. When the chicken is at a temperature you can handle, begin shredding the meat using your fingers or two forks. Return the shredded chicken into the pot with salsa verde. Reheat the chicken with the salsa verde if necessary.
  • Combine the chopped tomatoes, jalapeños, red onion, cilantro, lime juice, and salt in a medium sized bowl. Mix until the ingredients are evenly distributed and set it aside for later.
  • Preheat the oven to 400˚F. Line a sheet tray with aluminum foil and spray it with non-stick spray. Arrange the tortillas in a single layer on the sheet tray. Bake the tortillas for about 10-12 minutes until they are crispy and then remove them from the oven.
  • To assemble the tostada, spread about 1/3 cup of shredded chicken onto the crisped tortilla. Top the chicken with about 2-3 tbsp of the tomato mix and black beans. Add a small mound of pickled red onions on top. Finish with a drizzle of crema and a sprinkle of queso fresco. Serve with a lime wedge and enjoy!

Notes