Tostadas with pulled chicken – crisp Mexican shells piled high with good things.

These crisp tostadas with pulled chicken are a true Mexican classic that tastes of sunshine and colourful, joyful cooking.
Tostadas come from Mexico and the name literally means “toasted” or “crisp” – and that is exactly what makes them so good: a crisp tortilla base topped with all the good things.
Here they are paired with juicy pulled chicken, creamy guacamole, fresh tomato salsa, crème fraîche and plenty of crisp salad – a perfect combination of warmth, freshness and texture.
They are ideal for taco night, having friends over or simply when you want to treat yourself to a colourful, easy dinner.
In the ingredient list you will find a recipe for a slightly more authentically Mexican-spiced pulled chicken – but you can also make a more traditional version, which you will also find a link to in the recipe.
If you prefer Tex-Mex or are short on spices, you can easily use shop-bought taco seasoning in the amount suited to the quantity of chicken you are cooking.

I first came across tostadas at a Mexican restaurant in Key West – Old Town Mexican Cafe. They were so crisp, so full of flavour and so moreish that I simply had to go home and try making them myself.
And so began a love affair with this simple but wonderful dish, which is now a firm favourite in our house.

Ideas for extra toppings

Coriander or flat-leaf parsley – to finish
Refried beans or mashed black beans
Grated cheese or crumbled feta
Grilled sweetcorn or sweetcorn salsa
Pickled red onions or freshly sliced spring onions
Mango salsa – sweet and spicy work brilliantly together
Jalapeños – fresh or pickled for a little extra bite
Fried eggs – for a brunch version
Leftover meat – e.g. beef, chicken or carnitas
Pointed cabbage, red cabbage or rocket – for extra crunch and colour