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A tostada topped with guacamole, sautéed onions, spiced chicken, grated cheese, and cilantro.

Cumin and Paprika Spiced Chicken Tostadas

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  • Author: Nguyet Vo
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 tostadas 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican Inspired


These easy and healthy tostadas use baked corn tortillas and rotisserie chicken spiced with cumin and paprika.


Units Scale

For the tostada shells

  • 4 corn tortillas
  • Cooking Spray

For the guacamole

  • 2 tablespoons white or red onion, minced
  • 1 tablespoon jalapeño pepper, seeded and minced
  • 2 tablespoons very finely chopped tomatoes, cored and seeded
  • 1 small clove garlic, minced
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1 large ripe avocado
  • 11 1/2 tablespoons freshly squeezed lime juice (or more to taste)
  • 1/2 teaspoon kosher salt (or more to taste)

For the chicken

  • 1 tablespoon olive oil
  • 1/2 cup sliced onions (about a 1/4 of a medium onion)
  • 2 cups rotisserie chicken, shredded
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • Grated Cheddar cheese
  • Fresh cilantro leaves, chopped


For the tostada shells

  1. Prep oven. Heat oven to 450 degrees F.
  2. Prep tortillas. Spray both sides of each tortilla with cooking spray. Lay tortillas on a baking sheet.
  3. Bake. Bake tortillas in oven for 8 minutes flipping the tortillas halfway through. When tortillas are crisp, remove baking sheet from the oven and turn the oven to broil.

For the guacamole

  1. Mix. In a medium bowl, stir together onion, jalapeño, tomato, garlic, and cilantro.
  2. Add avocado. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Scoop out the avocado pulp with a spoon and add to the onion mixture.
  3. Season. Add lime juice and salt.
  4. Mash. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. Taste and season with additional lime juice or salt as needed. Set aside.

For the chicken

  1. Cook onions. Heat olive oil in a heavy skillet over medium-low heat. Add onions and cook, stirring occasionally, until onions are lightly browned, about 10 minutes. Don’t be tempted to rush this step, the caramelized onions add a lot of flavor.
  2. Add chicken & spices. Add shredded chicken, cumin, paprika, and salt. Sauté until mixture is heated through and chicken is evenly coated with spices.

For serving

  1. Assemble tostadas. Spread guacamole on each tostada shell and then top with chicken mixture, dividing the guacamole and chicken mixture evenly among the tostada shells. Sprinkle cheese on top.
  2. Melt cheese. Place the baking sheet under the broiler just until the cheese melts, about 2 minutes. Remove pan from oven, sprinkle tostadas with chopped cilantro leaves and serve.


  • To cut down on prep time, you can buy prepared guacamole from your grocery store. Whole Foods and Trader Joe’s offer fresh guacamole in their produce section. If you can’t find fresh guacamole, you can also buy fresh pico de gallo and mix it with the avocado, lime juice, and salt to make guacamole.
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