Chicken Tostadas with Cilantro and Lime Crema.

This is my simple and delicious version of a tostada. A tostada is a blank canvas where you can experiment with so many options, colors, and flavors. Every layer is packed with a new taste and texture. I gave it my own twist by adding clean and flavorful ingredients to the traditional Crema Mexicana. I chose Peruvian beans, not only because they are a family tradition, but they don't overpower the other flavors. Pair this dish with your favorite glass of ice cold beer.

Makes 4-6 Tostadas


For the Chicken Tostadas:

  • 3 Cups Store Bought Rotisserie Chicken, Shredded
  • 4-6 Corn Tostadas
  • 1 Cup Canned or Homemade Refried Beans, Warmed
  • 2 Cups Cabbage, Thinly Sliced
  • 6-8 Radishes, Thinly Sliced

For the Cilantro and Lime Crema

  • 1 Cup Crema Mexicana
  • The zest of 1 Lime
  • The juice of 1 Lime
  • 1-2 tbsp. Fresh Cilantro, Chopped
  • 1 Serrano Chile, Seeded and Diced
  • 1/4 tsp. Kosher Salt


  • In a medium bowl whisk together all of the ingredients for the crema, and set aside.
  • Spread the tostadas with the beans, top with chicken, cabbage, and radishes.
  • Drizzle the Cilantro and Lime crema over the top.
  • Serve.