Instructions

• In a medium bowl, combine the 1½ pounds chicken breast tenders, 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and the juice of half the lime; mix until the chicken is evenly coated.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
• Add the seasoned chicken to the skillet in a single layer and cook 3–4 minutes per side, or until cooked through and no longer pink in the center (internal temperature 165°F if using a thermometer).
• Remove the chicken from the skillet and let it rest for 5 minutes, then shred the chicken with two forks.
• In a small bowl, combine the diced Roma tomatoes, ½ cup diced white onion, the juice of the remaining half lime, and the remaining ½ teaspoon kosher salt; stir to combine.
• Warm the 1 cup refried pinto beans or black beans in a small saucepan over low–medium heat, stirring occasionally, or heat briefly in the microwave until hot.
• To assemble the 8 tostadas: spread the warmed beans evenly over each tostada, then top each with a portion of shredded chicken, a few slices from the 2 avocados, a spoonful of the tomato-onion mixture, and a drizzle of sour cream.
• Garnish with fresh cilantro and serve immediately.