Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken served on crunchy tostadas topped with a smooth avocado crema and tangy pickled red onions for a fresh Mexican appetizer or light meal. This mexican-inspired street food ready in about 40 minutes pairs chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 25 min Cook: 15 min Serves 3 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture evenly over 2 large chicken breasts.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side, until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
  3. Step 3: While the chicken grills, prepare pickled onions by combining 1/2 cup white vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl. Add 1 small thinly sliced red onion and let sit at room temperature for 20 minutes, stirring occasionally.
  4. Step 4: In a blender or food processor, combine 1 large ripe avocado, 1/2 cup sour cream, 2 tbsp lime juice, and a pinch of salt. Blend until smooth and creamy.
  5. Step 5: To assemble, spread 2 tbsp avocado crema on each of the 6 corn tostadas. Top with sliced grilled chicken, a spoonful of pickled red onions, and sprinkle with 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately for a crunchy, creamy, and tangy tostada experience.

Frequently asked questions

How long does Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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