10+ Tostada Recipes You’ll Love for Quick and Delicious Meals

Tostadas are such a fun, crunchy way to get a meal on the table. You can pile on all kinds of toppings—beans, cheese, meat, veggies, you name it.

They’re super easy to make and honestly, you can just use whatever you’ve got in the fridge.

If you’re after something simple or want to get a little creative, there’s a tostada for you. Let’s check out some ideas you can try at home.

1) Classic Beef Tostada with Refried Beans and Cheese

Start by warming up those crispy tostada shells—can’t skip that crunch. Spread a couple tablespoons of refried beans on each one for a creamy base.

Spoon on some seasoned ground beef, cooked with chili powder and garlic. Sprinkle shredded cheese over the top so it gets a little melty from the heat.

Toss on some shredded lettuce, diced tomatoes, maybe a dollop of sour cream if you’re feeling it. It’s quick, filling, and always hits the spot.

You can find a super simple beef tostada recipe here.

Ingredients

• 4 tostada shells
• 1 cup refried beans
• 1/2 pound ground beef
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup shredded lettuce
• 1 small tomato, diced
• Sour cream (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Warm tostada shells for 5 minutes.
3. Brown ground beef with chili and garlic powders.
4. Spread beans on shells.
5. Top with beef, then cheese.
6. Add lettuce, tomato, and sour cream if you want.
7. Serve right away.

2) Chicken Tostadas with Avocado and Fresh Salsa

This one’s so easy and fresh. Use cooked, shredded chicken as your base.

Top your shells with chicken, then spoon on a salsa made with tomato, avocado, onion, and cilantro. Squeeze some lime juice over everything for brightness.

Season with salt and pepper. The avocado just works so well with the crunchy shell and juicy salsa.

Perfect for a quick dinner or even lunch when you want something light but satisfying.

Ingredients

• 1 chicken breast, cooked and shredded
• 6-8 tostada shells
• 1 avocado, diced
• 1 tomato, diced
• ¼ cup chopped onion
• 2 tbsp chopped cilantro
• 1 lime, juiced
• Salt and pepper to taste

Cooking Instructions

1. Cook and shred chicken.
2. Mix avocado, tomato, onion, cilantro, lime juice, salt, and pepper for salsa.
3. Warm tostada shells at 350°F (175°C) for about 5-7 minutes.
4. Pile chicken on each shell.
5. Top with the fresh salsa.
6. Eat right away.

3) Crispy Shrimp Tostadas with Cilantro Lime Slaw

Shrimp on tostadas feels a little fancy but it’s honestly easy. Toss shrimp in chili powder, salt, and pepper.

Fry or bake them until they’re golden and crispy. Set them aside for a sec.

For the slaw, shred some cabbage and toss it with cilantro and lime juice. It’s crunchy and bright—just what the shrimp needs.

Layer shrimp on toasted tortillas, top with the slaw, and you’re good to go. Kind of addictive, honestly.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/2 head cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil for frying

Cooking Instructions

1. Toss shrimp with chili powder, salt, and pepper.
2. Fry shrimp in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels.
3. Mix cabbage, cilantro, and lime juice for slaw.
4. Toast tortillas until crisp.
5. Stack shrimp on tortillas, then slaw. Eat while hot.

For more shrimp tostada ideas, check out this recipe.

4) Vegetarian Bean and Cheese Tostadas

These are a no-brainer for a quick dinner or snack. Start with crispy corn shells.

Spread on refried beans, then sprinkle with Monterey Jack or cheddar. Bake until the cheese melts and the beans are warmed through—about 10 minutes at 375°F.

You can pile on salsa, avocado slices, or chopped cilantro if you want. It’s easy to change up with whatever’s in your fridge.

Ingredients

• 4 tostada shells
• 1 cup refried beans
• 1 cup shredded cheese (Monterey Jack or cheddar)
• Optional: salsa, avocado, cilantro, lime wedges

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Spread beans on each tostada.
3. Sprinkle cheese over the top.
4. Place on a baking sheet.
5. Bake 8-10 minutes until cheese melts.
6. Add any toppings you like.

For more ideas, see Easy Bean and Cheese Tostadas.

5) Spicy Pork Tostadas with Pickled Onions

If you like bold flavors, try these spicy pork tostadas. The pork’s tender and loaded with chili spices.

Pile the pork on crispy shells, then top with tangy pickled red onions. Add avocado or a squeeze of lime for a little something extra.

I like using leftover pulled pork for these. It’s simple but feels like a treat.

Ingredients

• 2 cups shredded pork, cooked with chili spices
• 4 corn tostada shells, baked and crisp
• 1 cup pickled red onions
• 1 avocado, sliced
• 1 lime, cut into wedges
• Queso fresco or your favorite cheese (optional)

Cooking Instructions

1. Warm up shredded pork.
2. Spread pork on each shell.
3. Add pickled onions and avocado.
4. Sprinkle with cheese if you want.
5. Finish with lime wedges.

6) Breakfast Tostadas with Eggs and Bacon

Breakfast tostadas are honestly a game changer. Use a crispy shell, then add warm refried beans or mashed avocado.

Top with crispy bacon and an egg however you like it—sunny side up or over easy both work. Spoon on some salsa or pico de gallo for freshness.

It’s hearty, quick, and way more fun than toast.

Ingredients

• Corn tostada shells
• Refried beans or mashed avocado
• Bacon strips
• Eggs
• Pico de gallo or salsa
• Shredded cheese (optional)

Cooking Instructions

1. Cook bacon until crisp.
2. Warm beans or mash avocado.
3. Fry eggs to your liking.
4. Heat shells at 350°F (175°C) for 5 minutes.
5. Spread beans or avocado on shells.
6. Add bacon and an egg on top.
7. Top with salsa or pico.

7) Fish Tostadas with Cabbage and Chipotle Sauce

Fish tostadas are light but so satisfying. Use crispy shells as your base.

Cook up some white fish—cod or tilapia are both good picks. Season well and cook in a pan until flaky.

Pile on shredded cabbage for crunch. Mix up a chipotle sauce with mayo or yogurt and chipotle peppers, then drizzle it over the top.

Add avocado or cilantro if you’re in the mood. These are best served right away so the shells stay crisp.

Ingredients

• 4 tostada shells
• 1 pound white fish fillets
• 2 cups shredded cabbage
• ½ cup chipotle mayo or yogurt sauce
• 1 avocado, sliced (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Cooking Instructions

1. Season fish with salt and pepper.
2. Cook fish in a pan until flaky, about 4-5 minutes per side.
3. Warm shells in the oven at 350°F (175°C) for 5 minutes.
4. Spread cabbage on each shell.
5. Top with fish.
6. Drizzle with chipotle sauce.
7. Add avocado and cilantro if you want.
8. Serve immediately.

For a version with jalapeño salsa and chipotle ranch, see this fish tostadas post.

8) Steak Tostadas with Queso Fresco and Guacamole

Cook your steak just how you like it, then let it rest and slice it thin. Lay those slices on a crispy tostada shell.

Spoon on some guacamole for creaminess and fresh flavor. Crumble queso fresco over the top for a salty bite.

You could add tomatoes, lettuce, or pickled onions if you’re feeling fancy. It’s an easy meal that still feels kind of special.

Ingredients

• Steak (skirt or flank)
• Tostada shells
• Guacamole
• Queso fresco
• Optional: lettuce, diced tomatoes, pickled onions

Cooking Instructions

1. Cook steak to your preferred doneness—135°F (57°C) is nice for medium rare.
2. Let the steak rest for about 5 minutes.
3. Slice it thin.
4. Place the steak slices on tostada shells.
5. Add a spoonful of guacamole right on top.
6. Sprinkle with queso fresco and any extra toppings you’re craving.
7. Serve right away.

Learn more about steak tostadas with guacamole and queso fresco.

9) Black Bean and Corn Tostadas with Salsa Verde

Here’s a super simple tostada recipe that brings together black beans and sweet corn. The crispy tortillas hold refried black beans with a scoop of fresh Mexican corn salsa.

Salsa verde gives it a tangy kick and really brightens up the whole thing. I love how easy this meal comes together, especially when you’re in a rush.

Customize with shredded lettuce, cheese, or avocado if you want—it’s flexible. Honestly, it’s a vegetarian option that doesn’t feel like you’re missing out.

Serve them hot, straight from the oven or skillet. They’re great for lunch or dinner, and you can pull it all together in about 30 minutes.

Ingredients

• 4 corn tostadas
• 1 can refried black beans
• 1 cup Mexican corn salsa
• 1/2 cup salsa verde
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco or shredded cheese

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Warm up the refried black beans in a pan over medium heat.
3. Spread the beans on each tostada.
4. Top with Mexican corn salsa and shredded lettuce.
5. Drizzle salsa verde over everything.
6. Sprinkle on queso fresco or shredded cheese, whatever you like.
7. Bake for 8-10 minutes, just until the cheese melts and tostadas get crispy.
8. Serve warm. Enjoy!

For more details, check out Black Bean Tostadas with Mexican Corn Salsa.

10) Chipotle Chicken Tostadas with Sour Cream Drizzle

Chipotle chicken tostadas are such a fun way to get that crunchy Mexican vibe at home. Start with warm tostada shells and pile on spicy chipotle chicken for a punch of flavor.

Spread a spoonful of sour cream over the top to mellow out the heat. Then, toss on some avocado slices, shredded cheese, and a bit of pico de gallo for that fresh bite.

The sour cream drizzle just ties it all together—so satisfying. This one’s quick to make, perfect for a laid-back dinner or even a snack when you’re hungry but don’t want to wait.

Ingredients

• 4 tostada shells
• 2 cups cooked shredded chipotle chicken
• 1/2 cup sour cream
• 1 avocado, sliced
• 1/2 cup shredded cheese
• 1/4 cup pico de gallo
• 1 pickled jalapeño pepper, chopped (optional)

Cooking Instructions

1. Heat up the chipotle chicken. Just follow your recipe or the package directions.

2. Pop the tostada shells in the oven at 350°F (175°C). Let them warm up for about 5 minutes.

3. Grab each shell and spread on a tablespoon of sour cream.

4. Pile some chipotle chicken right on top of the sour cream.

5. Sprinkle shredded cheese over the chicken. Add a few avocado slices too.

6. Throw on some pico de gallo and a bit of chopped jalapeño for a kick.

7. Serve right away. Dig in and enjoy!

Want more ideas? Check out this Chipotle Chicken Tostadas recipe.