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Chicken Tostadas

The star of this classic recipe is juicy grilled chicken seasoned with a tasty mix of oregano, garlic, and black pepper… just like our abuelas used to make! 

Ready to bite in? Load up Taiyari tostadas with grilled chicken and top them with a big spoonful of fresh guacamole and Pico de Gallo. 

Leave your fork and knife in the drawer. Tostadas must be eaten by hand!

Hungry already? Let’s get cooking!


½ lbs of chicken breast
½ tsp of coarse salt
pinch of pepper
1 whole clove
3-4 cloves of garlic
½ tbsp of oregano
1 tbsp of olive oil
optional: jalapeño for serving


4 Taiyari tostadas

For homemade tostadas use
4 corn tortillas and sunflower oil 

1 tomato
½ onion
some lime juice
freshly grounded pepper, salt
optional: fresh cilantro

1 avocado
1 clove of garlic
lime juice to taste
freshly grounded pepper, salt

Serves two people. 


  • Cut the chicken in half to create flat pieces of chicken. Place the salt, pepper and the clove in a mortar and break this down with the pestle. When the clove is finely mashed, start adding the cloves of garlic one by one till these are all mashed up. Lastly, mix in the oregano and some oil. Massage the marinade all over the chicken and let this marinade for at least 15 minutes.
  • Make the pico de gallo by chopping the tomato and onion into small cubes. Mix this together in a bowl with some lime juice, a pinch of pepper and salt. If preferred, you can add also some shredded cilantro leaves to this.
  • Make the guacamole by mashing the avocado to a puree. Add one clove of finely grated garlic, lime juice to taste, and some pepper and salt to this and stir it together.
  • Meanwhile, heat the oil for frying in a pan. Once the oil is hot enough fry the tacos for a little on each side, they turn crispy quite fast. Once all crisped up take them out of the oil and let them cool down on paper towels.
  • For the chicken, heat up a grill pan over medium heat and grill the chicken on both sides till all cooked through. Let the chicken cool down a bit and shred it into pieces.
  • Serve each tostada with a dollop of guacamole, some chicken, pico de gallo and a little jalapeño to taste.

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