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I can vividly remember the first time I ate avocado on these Crispy Chicken Tostadas!  I was a young girl living in Fred, Texas and my mother let me go stay a week with my cousin Paula and her husband Rodney.  They lived close to Galveston, Texas which surely meant a trip to the beach!  Even though I was a little girl, I remember that week as a pretty cool week.  Paula took me to the Galveston Strand and I think a really big mall, at least it was big for me. 

Funny, but the thing I remember the most was the night she convinced me to try fresh avocado.  Maybe my mom had served avocado before but I know I had never tried it.  Paula fried up some flour tortillas, put some refried beans, shredded chicken, sliced avocado, and a sauce of some sort on this meal and I discovered that there was a whole big world of taste out there that I had yet to experience.  

Thank you, Paula!  

Over the years I have come up with my own version of Paula’s Crispy Chicken Tostadas.  They are so easy to make.  As an adult, I add a margarita (maybe Paula did too) and now I can eat two instead of just one!


Cooking Chicken


  1. In a large iron skillet (or non-stick skillet) place the olive oil (enough to coat the bottom of the pan).
  2. Slice defrosted chicken breast, onions, and peppers.  Place in the olive oil.
  3. Add the grill seasoning and the taco seasoning (Simply Maurie Kay or your favorite brand)
  4. Grill over medium heat until the chicken starts to cook and then cover the skillet and continue cooking.  
  5. In a separate frypan, place vegetable oil and fry the flour tortillas over medium heat until golden brown. 
  6. Open and drain the pinto beans.  Place in a small bowl and mash them with a fork.  Once the flour tortillas are done use the same pan (with the grease drained out) and heat the mashed beans until hot. 
  7. Layer the tostadas with the beans, cooked chicken, onions, bell peppers, lettuce, avocado, shredded cheese, and I add either sour cream or a spicy ranch dressing to the top. 


Maurie Kay

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