Beer Marinated Chicken Tostadas with Cilantro Pesto

This chicken tostada recipe blew my family away. Most of the time chicken lends to a basic meal without a ton of fanfare. But pull in an amazing beer marinade, top it with a fresh slaw and drizzle over a zesty cilantro pesto and you’ve got a meal that will make you think you are on vacation in Mexico.

The kids loved building their own tostadas and this makes for excellent leftovers the next day. I even liked it cold ~ think taco salad!


  • 2 cups thinly sliced purple cabbage
  • 1/2 cup chopped cilantro
  • 2 green onions chopped
  • 2 teaspoons lime juice
  • 1 Tablespoon olive oil
  • salt and pepper

Toss all the ingredients together in a bowl and set aside.

Cilantro Pesto

  • 1 bunch of cilantro
  • 3 garlic cloves
  • 1/3 cup pine nuts or cashews
  • 1/3 cup vegetable oil (you may need more)
  • 2-3 Tablespoons lime juice
  • 1/2 teaspoon salt

Toss everything in your blender and blend untill smooth. Add more oil till it reaches a consistency you like. Pour into a container and set aside.

Beer Marinated Chicken

  • 4-5 chicken breasts
  • 1 12oz can of beer (I used Shiner Bock)
  • 3 Tablespoons melted butter
  • 1 Tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons cumin powder
  • 1 teaspoon paprika
  • salt and pepper

Place the chicken in a casserole dish. Mix all the ingredients together and pour over the chicken. Cover tightly with foil and bake at 400°  for 30-40 minutes. Once cooked slice/shred the chicken and return to pan with the marinade it cooked in.

Mexican Beans

  • 1 large can of refried beans
  • 1/2 cup of salsa
  • 1 small can of diced green chillies
  • 1 teaspoon cumin powder
  • 1/2 cup shredded yellow cheese
  • 1/4 cup sour cream

Mix everything in a pot and warm over the stove at medium heat.


  • Corn tortillas
  • Olive Oil

With the oven still at 400°, lightly rub olive oil on 8 tortillas and place them on a cookie sheet. Bake in the oven until crispy. It should take about 10 minutes.

Let’s assemble!

Take the tostada and spread a bit of the bean mixture on it. Drizzle the cilantro pesto over the tostada and beans. Top with the chicken and the slaw. Cry happy tears as your whole crew gives three cheers for an amazing meal! Store all the leftovers separately and use them for other inspired meals. The slaw makes for a great lunchbox item on its own and the cilantro pesto will zip up a chicken wrap with zero effort!

I know there are several components to this meal. But all of it can be prepped ahead of time and reheated or served cold. In fact I’m planning to make this all the day before my next craft gathering and serve it up like a taco salad bar.





3 thoughts on “Beer Marinated Chicken Tostadas with Cilantro Pesto

  1. Lisa Hooper

    Does the Chef come with the recipe❤
    You’re amazing!!!
    I’ll going to try this in my crockpot while I’m gone all day tomorrow~


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s