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1
In a large skillet on medium heat, heat the olive oil.
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2
Add the scallion and cook for 2-3 minutes.
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3
Season both sides of the chicken thighs with salt and pepper.
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4
Add each thigh into the pan, in a single layer, and cook for 3 minutes on each side until golden brown.
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5
Remove from pan and place on a cutting board.
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6
Its OK if the chicken is not all the way cooked because it will return to the heat.
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7
Turn the heat down between low and medium and add the water and tequila into the skillet.
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8
Stir to release the bits that were left behind by the chicken.
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9
Allow it to simmer for 3-5 minutes.
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10
Meanwhile, dice the chicken and set aside.
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11
Now, add the taco seasoning to the pan and stir so the seasoning completely dissolves.
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12
Return the diced chicken to the pan and stir so the seasoning coats the chicken.
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13
Allow to cook for 5-10 minutes, until chicken is no longer pink.
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14
Heat the refried beans in a small saucepan over low heat.
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15
Warm the tostada shells in the oven on warm heat, or according to package instructions.
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16
Layer the tostadas with beans being the bottom layer, chicken on top, and top off with the remainder of the toppings as desired.
