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Crispy Chicken Tinga Tostadas with Avocado and Pickled Onion

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These crispy chicken tinga tostadas feature smoky chipotle chicken, fried corn tortillas, creamy avocado, and tangy pickled onions for a perfect balance of heat, texture, and flavor. Quick and easy to prepare, they make a satisfying meal for weeknights or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz / 400 g) fire-roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped (adjust for heat preference)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar
  • 6 corn tortillas
  • Vegetable oil for frying (canola or sunflower works well)
  • Salt, for sprinkling
  • 1 ripe avocado, sliced
  • Pickled red onions (see quick recipe below)
  • Fresh cilantro leaves
  • Crumbled queso fresco or cotija cheese (optional)
  • Lime wedges, for serving
  • For pickled red onions: 1 small red onion thinly sliced, ½ cup apple cider vinegar, ½ cup water, 1 tablespoon sugar, 1 teaspoon salt

Instructions

  1. Prepare the pickled red onions by thinly slicing 1 small red onion and soaking it in a mixture of ½ cup apple cider vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt for at least 30 minutes.
  2. Prepare the Chicken Tinga Sauce: Heat 1 tablespoon olive oil in a skillet over medium heat.
  3. Add the sliced onion and sauté until translucent and soft, about 5 minutes.
  4. Stir in minced garlic, smoked paprika, and ground cumin; cook for 1 minute until fragrant.
  5. Add the fire-roasted tomatoes and chopped chipotle peppers with some of the adobo sauce.
  6. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
  7. Season with salt, black pepper, and apple cider vinegar.
  8. Stir in shredded chicken, mixing thoroughly to coat; keep on low heat to warm through.
  9. Fry the Tostadas: Pour vegetable oil into a large skillet to a depth of about ½ inch and heat over medium-high heat until shimmering (about 350°F / 175°C).
  10. Carefully add one tortilla at a time, frying for about 1-2 minutes per side, or until golden and crispy.
  11. Use tongs or a slotted spoon to flip and remove tortillas; drain on paper towels and sprinkle lightly with salt.
  12. Keep warm by placing fried tortillas on a baking sheet in a low oven (200°F / 90°C) if making ahead.
  13. Assemble the Tostadas: Place crispy tortilla on a plate.
  14. Top generously with warm chicken tinga mixture.
  15. Add slices of ripe avocado and a spoonful of pickled red onions.
  16. Sprinkle with fresh cilantro leaves and crumbled queso fresco if using.
  17. Squeeze fresh lime juice over the top before serving.

Notes

Keep oil temperature steady at 350°F when frying tortillas to avoid burning or sogginess. Shred chicken finely for better sauce coating. Store leftover sauce and pickled onions separately to maintain crispness of tortillas. Serve immediately after assembly for best texture. Pickled onions taste better after a few hours or overnight. For a lighter option, bake tortillas brushed with oil at 400°F for 6-8 minutes per side.

Nutrition

Keywords: chicken tinga, tostadas, crispy tortillas, avocado, pickled onions, Mexican recipe, easy dinner, smoky chicken, chipotle, weeknight meal

Find it online: https://tessierecipes.com/crispy-chicken-tinga-tostadas-recipe-easy-homemade-mexican-tostadas-with-avocado-and-pickled-onion/