Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) diced tomatoes
- 2–3 chipotle peppers in adobo sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 tostada shells
- 1 cup shredded lettuce
- 1 ripe avocado, sliced
- 1 cup crumbled cotija cheese (or cheddar)
- Lime wedges, for serving
- Sour cream, optional
Instructions
- In a large pan, sauté the chopped onion and minced garlic until fragrant.
- Add the diced tomatoes and chipotle peppers, cooking until thickened.
- Stir in the shredded chicken and let simmer for about 10 minutes to meld the flavors.
- Assemble the tostadas by spooning the chicken tinga onto the tostada shells.
- Top with lettuce, avocado slices, cotija cheese, and a squeeze of lime.
- Serve immediately and enjoy with your favorite toppings!
Notes
For variations, consider using jackfruit for a vegan option or any leftover pulled meat you have.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 tostada
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg