Chicken Fajita Tostadas .::. Day 16 {31Days}

Chicken Fajita Tostadas come together quickly making them perfect for a budget friendly weeknight supper.

This is a nice twist on fajitas and tostadas inspired by one of my favorite Mexican restaurant dishes. You can also follow the directions for shaping the tortillas into taco salad shells and have Chicken Fajita Taco Salads.

If you don’t have a ton of prep time in the evenings before dinner you can make the marinade in a jar, slice the onions, and bell pepper, and shred the cheese the night before.

Then before you head out for the day place the chicken in a covered container or zip top bag and pour in the marinade. Stash it it in the fridge along with your prepped veggies and cheese. When you get home you can have dinner on the table in about twenty minutes.

Leftover chicken and veggies can easily be turned into chicken fajita melts which are oh so good.

Chicken Fajita Tostadas

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Micha @ Cookin' Mimi


For the chicken

  • 4 boneless skinless chicken breasts
  • 1 Tablespoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons oil
  • 1 teaspoon lemon juice

For the tostadas

  • 4 flour tortillas
  • 1 15 ounce can refried beans
  • 1 medium onion , sliced
  • 1 bell pepper , sliced
  • 1/2 cup shredded cheese
  • 2 Tablespoons oil
  • Additional Toppings such as:
  • salsa
  • sour cream
  • hot sauce
  • guacamole


For the chicken:

  1. Mix ingredients other than chicken.
  2. Pour over chicken and coat well.
  3. Refrigerate for 30 minutes to several hours.
  4. Grill or sautée chicken until cooked through.
  5. Thinly slice and set aside.

For the tostada:

  1. Preheat oven to 350 degrees.
  2. Brush both sides of tortilla lightly with oil. Bake for 10-15 minutes or until golden brown and crispy.
  3. Heat 1 tablespoon of oil in a skillet over medium high heat. Cook the onion and peppers until crisp tender.
  4. Heat refried beans until bubbly.
  5. Spread a thin amount of beans on the tortilla, then layer the chicken, onions and peppers, cheese, and additional toppings. Serve immediately.

This post may be linked to these fabulous blogs as well as  Weekend Potluck


  1. Loved making this recipe!! The chicken was awesome

  2. Wow! Looks awesome! Thanks so much for linking up with The Alder Collective! Hope to see you again next week!


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