These tostadas are my love letter to Mexican street food, the elote carts, the corner taquerías, and my dad's own food truck in south Phoenix where the line forms for his carnitas. I took everything I love about street corn, the char, the lime, the creamy and cheesy tang, and piled it with rotisserie chicken onto a crispy tostada for a weeknight that tastes like a festival. It is fast, because I lean on rotisserie chicken, but it carries all that bright street energy I grew up around. Build them tall, squeeze on extra lime, and eat them while they still crunch.These Rotisserie Chicken Street Corn Tostadas are a quick and flavorful meal made with crispy baked corn tortillas, creamy guacamole, juicy rotisserie chicken, and a zesty street corn slaw. Ready in just 25 minutes, they’re perfect for busy weeknights or casual entertaining!
Prepare the tostadas: Preheat your oven to 400°F. Lightly spray each corn tortilla with avocado oil and place them on a baking sheet.Bake for 6–8 minutes or until golden and crisp, flipping halfway through for even cooking.
Mash the avocado: In a small bowl, mash the avocado with a pinch of salt and the juice of half a lemon until smooth and creamy. Set aside.
Make the street corn slaw: In a large bowl, combine the drained corn, chopped red onion, jalapeños, cilantro, cotija cheese, avocado mayo, lime juice, salt, and pepper. Mix well until everything is evenly coated.
Assemble the tostadas: Spread a generous layer of mashed avocado on each crispy tostada. Top with shredded rotisserie chicken and a big scoop of the street corn slaw. Serve immediately and enjoy!