Mini Chicken Tostada Appetizers

Mini Chicken Tostada Appetizers - Tiny tortilla shells filled with a lime and cilantro marinated chicken, Napa and red cabbage, salsa, and cumin sauce. Adorable. You can eat them in one bite.

These mini chicken todadas are comprised of tiny flour or corn tortillas filled with chicken, cabbage, salsa, and a sour cream cumin sauce. 

Aren't these cute? They're so pop-able! I've made both the flour tortilla version and the corn tortilla version and I love them both. The combination of flavors between the chicken, cabbage, salsa, and cumin crema is wonderful. 

Ingredients You will Need:

Boneless skinless chicken breast. You will only need 1/2 pound to make 40 tostadas. 

Vegetable oil for brushing the tortillas and and marinating the chicken. 

Fresh lime juice for the marinade. 

Crème fraîche or sour cream, more lime juice, and toasted ground cumin for the sauce. 

Shredded cabbage or lettuce. I used shredded Napa cabbage and shredded red cabbage. 

Fresh tomato salsa or pico de gallo. Either store bought or homemade works. 

Cilantro, both for the marinade and for assembling the tostadas. 

Tortillas, either flour or corn, or both. 

To Make the Ingredient Components:

First, marinate the chicken with a mix of oil, lime juice, cilantro, and salt and pepper. Mix everything together, add the chicken, and refrigerate for at least two to 24 hours. 

While the chicken is marinating, prepare the tortillas. You cut store bought tortillas into 2 1/2 inch rounds. Brush the rounds lightly with oil. For flour tortillas, bake the in a mini muffin tin to form little cups. For the corn tortillas, bake them flat on a baking sheet. 

Prepare the cumin sauce with the sour cream, some toasted ground cumin, and lime juice. While not required, I usually put it in a mini squeeze bottle for drizzling. 

To prepare the chicken, grill it in a heavy skillet or grill pan for about five minutes per side, until cooked through. Chop it into small pieces. When you are ready to assemble the tostadas, toss the pieces of chicken with more cilantro, more lime juice, and salt and pepper. 

This recipe is seriously easy to make in advance too. Prepare all of the components and store each separately. The tortilla cups should be stored at room temperature in an air tight container. The rest of the ingredients should be stored in the refrigerator. Assemble everything right before serving.

This is great for serving at a party!

To Assemble the Tostadas: 

First, top each prepared tortilla with about a teaspoon of the chicken. 

Next, sprinkle the chicken with some of the shredded cabbage. 

After that, drop on a small spoonful of the pico de gallo. 

Finally, drizzle the tops with the cumin sauce and serve. 

If you end up with leftovers, they actually do hold up nicely in the refrigerator for a couple of days. Great for snacking! 

I actually made a light dinner with the leftovers and it was perfect. 

If you have leftover chicken, you can use it for a salad, add it to a taco or burrito, or use it for a sandwich. 

More Dinner Party Appetizers Featuring Chicken:

Mini Chicken Empanadas

Adobo Chicken Wings

Chicken Liver Paté Crostini

Air Fryer Buffalo Chicken Wings

This week, the Sunday Supper group is sharing Dinner Party Recipes! 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

Mini Chicken Tostadas (Chicken Tostadas Pequeñas)

Yield: 40 tostadas

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Mini Chicken Tostada Appetizers - Tiny tortilla shells filled with a lime and cilantro marinated chicken, Napa and red cabbage, salsa, and cumin sauce. Adorable. You can eat them in one bite.

Ingredients

• 1/4 cup Vegetable oil
• 6 tablespoons fresh lime juice
• 1/2 cup fresh chopped cilantro
• Salt and pepper
• 8 ounce boneless skinless chicken breast
• 6 8-inch flour tortillas (or corn tortillas for flat tostadas)
• Oil for brushing the tortillas
• 2 tablespoons sour cream
• 1/2 teaspoon ground cumin that has been lightly toasted in a dry skillet
• 1/4 cup finely sliced Napa cabbage
• 1/4 cup finely sliced red cabbage
• 1/2 cup pico de gallo.

Instructions

1. Marinate the chicken in a mixture of 1/4 cup vegetable oil, 3 tablespoons lime juice, 1/4 cup cilantro, and salt and pepper to taste. Refrigerate for 2 to 24 hours.
2. Grill, broil, or pan fry the chicken about five minutes per side, until completely cooked through.
3. Allow the chicken to cool, and then cut it into small pieces.
4. Preheat the oven to 350 degrees F.
5. Using a 2 1/2 inch cookie cutter, cut the tortillas into circles.
6. Brush the tortilla rounds with neutral oil on both sides and lightly sprinkle with salt.
7. For the flour tortillas, press the circles into a mini muffin tin to form cups. (Bake the corn tortillas on a cookie sheet).
8. Bake the flour tortillas for 8 to 10 minutes. Allow to cool. Bake the corn tortillas for 15 minutes.
9. Mix the sour cream, cumin, and 1 tablespoon of lime juice. Season with salt and pepper to taste.
10. Mix the cooked chicken with the rest of the cilantro, 2 tablespoons of lime juice, and salt and pepper to taste.
11. Combine the Napa and red cabbage.
12. To assemble the tostadas, layer the cups or rounds with a little chicken, a little mixed cabbage, a little salsa, and a little cumin/sour cream sauce, and serve right away.

Nutrition Facts

Calories

48

Fat (grams)

2 g

Sat. Fat (grams)

1 g

Carbs (grams)

5 g

Fiber (grams)

0 g

Net carbs

5 g

Sugar (grams)

1 g

Protein (grams)

2 g

Cholesterol (grams)

4 mg

https://www.karenskitchenstories.com/2013/04/mini-chicken-tostada-appetizers.html

Karen's Kitchen Stories

tostadas

appetizers

Mexican

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Originally published in April, 2013. Updated March, 2024 with new photos and tips.