Citrus Chicken Tostadas with Avocado Corn Salsa Slice of Jess

Citrus Chicken Tostadas are protein packed and piled up high with flavor. Ready in about 30 minutes, they’re the perfect lunch or dinner.

Growing in California, I absolutely adore all things Mexican food. We nosh on some form of it here at home at least once to twice per week. Not only are the dishes easy to make, but they satisfy all those fiesta cravings at first bite. I’ll often serve these with a side of Homemade Spanish Rice. Other main meal favorites include my Beef and Red Sauce Mexican Lasagna, this Dutch Oven Pozole Verde with Chicken, and Skillet Tamale Pie with Cheesy Cornbread. YUM!

CLICK HERE TO WATCH OUR VIDEO ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

I love the flavor combination of citrus and chicken. It’s bold, bright, and the acid from the orange and lime help tenderize the chicken as it marinates.

FOR THE CHICKEN MARINADE:

Orange
Lime
Taco Seasoning
Springer Mountain Farms Boneless Skinless Chicken Breasts

AVOCADO CORN SALSA:

Corn Kernels
Jalapeño
Red Onion
Cherry Tomatoes
Cojita Cheese
Lime
Blackening Seasoning
Cilantro
Avocado
Salt

TO SERVE:

Flat Tostada Shells
Refried Black Beans
Lettuce
Mexican Crema or Sour Cream

I personally buy my tostada shells from my local grocer, but you can certainly make your own at home if you’ve got the time. Preheat your oven to 350F and lightly brush both sides of taco-size corn tortillas with olive oil. Place them on a sheet pan that has been lined with parchment paper, making sure not to overlap. Bake for 8 minutes, flip, then bake for an additional 10 minutes. Test them out and if you would like them to be toastier, simply continue to bake for another minute or two. Sprinkle them with salt, while warm, if desired.

My favorite blackening seasoning is from my friend Dave. I legit use it on everything. You can grab your own by clicking here!

FAQ AND VARIATIONS:

IS THERE ANOTHER WAY TO USE THE CHICKEN INSTEAD OF TOSTADAS? Yes! The beauty of Mexican food is how versatile it is. Feel free to use the chicken in my Fiesta Chicken Chopped Salads, burritos, tacos, inside wraps… you name it!

DO YOU HAVE OTHER SALSA RECIPES IN ADDITION TO THIS CORN ONE? You ‘betcha! I heart making my own condiments here at home.

WHAT ARE THE DIFFERENT METHODS FOR COOKING CHICKEN? As a time-saver, I like to cut the chicken into small pieces before marinating. Then I pan fry them in a large skillet over medium-high heat. They cook up pretty fast, allowing me to get dinner on the table in a jiffy. However, you could also leave them whole and bake them, grill them, or even add them to the slow cooker. Per the usual, I like utilizing Springer Mountain Farms Chicken for the best flavor and freshness. You can also swap out the breasts for Boneless Skinless Thighs in this recipe if that’s what you prefer!

MORE RECIPES YOU’LL SWOON OVER:

Mexican Street Corn Casserole

Sirloin Fajita Lettuce Wraps

Avocado Stuffed Flautas (aka Taquitos)

Taco Bell Copycat – Individual Mexican Pizzas

The Best Rojas + Verde Enchiladas

Meatball Stuffed Mexican Torta Sandwiches

How To Make Aji Verde (Peruvian Spicy Green Sauce)

Plantain Chilaquiles with Fried Eggs

Hatch Chili Mexican Street Corn Dip

One-Pan Mexican Rice Casserole with Ground Beef

Red Rice Skillet with Sausage, Peppers, and Onions

Sheet Pan Roasted Corn Salsa

VIEW ALL RECIPES BY CLICKING HERE!

Citrus Chicken Tostadas with Avocado Corn Salsa

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Citrus Chicken Tostadas are protein packed and piled up high with flavor. Ready in about 30 minutes, they're the perfect lunch or dinner.

Serves: 8

Ingredients

FOR THE CHICKEN MARINADE:

Juice of 1 Orange
Juice of 1 Lime
2 tbsp. Taco Seasoning
1 lb. Chicken Breasts, cut into chunks

 AVOCADO CORN SALSA:

1 cup Corn, fresh or thawed from frozen
⅓ cup Diced Red Onion
1 tbsp. Jalapeño, chopped small
⅓ cup Sliced Cherry Tomatoes
¼ cup Cojita Cheese
2 tbsp. Lime Juice
1 tsp. Blackening Seasoning
¼ cup Cilantro
1 Avocado, sliced
½ tsp. Salt, if needed

TO SERVE:

8 Flat Tostada Shells
15 oz. can Refried Black Beans
Mexican Crema or Sour Cream, as desired
Shredded Romaine, as desired

Instructions

Marinate the chicken in the juices and taco seasoning for a minimum of 20 minutes in the refrigerator.
While you're waiting for the marinade, go ahead and mix all ingredient for the avocado corn salsa in a large bowl. Cover and set in the refrigerator until you're ready to assemble the tostadas.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade with a slotted spoon. Pan fry for 10 minutes, or until the internal temperature of the chicken has reached 165F.
While the chicken is pan-frying, heat up the beans and tostada shells.
To serve, simply place the warmed tostada shell on a plate, spread with desired amount of refried beans, top with the cooked chicken, avocado corn salsa, lettuce, and Mexican Crema or sour cream.

NOTES ON THIS RECIPE:

Feel free to marinate the chicken for up to 2 hours, if you want to get a head start on prepping. I wouldn’t recommend marinating longer than that – just an FYI.
I used store-bought tostadas in this recipe that I warmed up for a minute in my air fryer. If you’re making your own tostadas, you’ll need to add about 20 minutes to the meal prep time.
Store any leftovers, covered and refrigerated, and consume within 2 days. This will serve four people, with two tostadas each.

PS: I like to serve mine with hot sauce, too 😉

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!