Tacos or tostadas? My boys like to argue which is better but really, they are both so similar and both delicious. Right? I make these regularly since everyone can make them how they like and they are kind of a ‘one dish’ meal. Add some fruit next to it and dinner is dunzo! You can make these with ground beef, turkey or shredded chicken like the picture shows. I think the key to the deliciousness is topping it with fresh cilantro and queso fresco. If you’ve never had queso fresco before, I bet you’ll love it more than your typical cheddar. You can buy a wheel of it for about $3 and you can serve it sliced or crumbled. We like it crumbled, and lots of it! It has a very light and subtle flavor. It’s so good and takes Mexican dishes from good to great. You can customize these tostadas however you like but I like them with refried beans, chicken, lettuce, tomatoes, guacamole, green onions, cilantro and queso fresco. For the beans, I just use canned refried beans and I add a little garlic, onion flakes, cumin and salt and pepper and they taste about 100x better. Heat those beans up and spread it on the tostada and top to your liking. I don’t make homemade tostadas but you can if you’re an over achiever. I buy them you can usually find on the top shelf over by the tortillas in the grocery store. If you have an Instant Pot (Click here to read more about the Instant Pot.) you can make this chicken very fast or you can make the chicken in a slow cooker just as easily. Hope you love this basic dinner as much as we do!
Shredded Cilantro Lime Chicken
16 oz. salsa
1 package taco seasoning
1 lime, juiced
3 Tablespoons cilantro
3 lbs chicken
1. Combine all ingredients in electric pressure cooker and cook on ‘poultry’ setting for 15 minutes. Shred and serve in tacos, tostadas, enchiladas etc.
2. To cook in slow cooker, combine all ingredients and cook on high for 4 hours. Shred and serve.
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