Description
Crunchy tostadas loaded with smoky tandoori chicken, creamy avocado, fresh veggies, and a tangy drizzle—perfect for a flavor-packed meal that blends Indian spices with Mexican flair.
Ingredients
Scale
- 500g Chicken Thighs, boneless and skinless
- 1/2 cup Plain Yogurt
- 2 tablespoons Lemon Juice
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 2 tablespoons Tandoori Masala
- 1 teaspoon Salt
- 6 small Corn Tortillas
- 1/2 cup Cherry Tomatoes, halved
- 1 small Red Onion, thinly sliced
- 1 Avocado, diced
- Handful of Fresh Cilantro, chopped
- 1 small Jalapeño, thinly sliced
- 1/4 cup Greek Yogurt or Sour Cream
- Lime Wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, and salt. Add chicken and marinate for at least 30 minutes.
- Heat a grill pan or skillet over medium-high heat. Add oil and cook chicken until charred and fully cooked, about 6–7 minutes per side. Rest and slice.
- Toast tortillas in the oven until golden and crisp, about 8–10 minutes.
- Spread a bit of yogurt or sour cream on each tortilla.
- Layer with chicken, tomatoes, onion, avocado, jalapeño, and cilantro.
- Drizzle with more yogurt or sour cream and finish with a squeeze of lime.
- Serve immediately with extra lime wedges.
Notes
- Let the chicken rest before slicing for maximum juiciness.
- Chill toppings before assembly for a refreshing bite.
- Don’t overload the tostada to keep it crispy.
- Add a sprinkle of chaat masala for extra zing.
Nutrition
- Serving Size: 1 tostada
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Tandoori Chicken, Tostada, Indian-Mexican Fusion, Quick Dinner, Spicy Chicken, Avocado Tostada