Grilled Chicken Tostadas with Avocado Crema and Pickled Red Onions

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 recipe, 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.

Ingredients

• 2 large (about 1 lb) chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 6 corn tostadas
• 1 large ripe avocado
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt (for pickling)
• 1/4 cup, chopped fresh cilantro

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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.