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Crispy Chicken Tinga Tostadas with Pickled Red Onion and Avocado

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A quick and easy recipe featuring crispy chicken tinga on crunchy corn tostadas topped with tangy pickled red onions and creamy avocado. Perfect for a flavorful weeknight dinner or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce (canned), chopped (adjust for heat preference)
  • 1/2 cup (120ml) canned crushed tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • 1 tbsp vegetable oil or olive oil
  • 6 corn tortillas
  • Vegetable oil for frying (about 1 cup / 240ml)
  • Salt for sprinkling
  • 1 medium red onion, thinly sliced
  • 1/2 cup (120ml) apple cider vinegar
  • 1/2 cup (120ml) water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 ripe avocado, sliced or mashed
  • Fresh cilantro leaves, roughly chopped
  • Crumbled queso fresco or feta cheese (optional)
  • Lime wedges for squeezing

Instructions

  1. Prepare the Pickled Red Onions: In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a gentle boil, stirring to dissolve sugar and salt. Place the sliced red onions in a heatproof bowl or jar, then pour the hot pickling liquid over them. Let sit at least 30 minutes while you prep the rest.
  2. Cook the Chicken Tinga: Heat 1 tablespoon oil in a skillet over medium heat. Add the sliced onion and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the chopped chipotle pepper, smoked paprika, and cumin to the skillet, stirring for about 1 minute to toast the spices.
  4. Pour in the crushed tomatoes, then add salt and pepper to taste. Simmer the sauce for about 5 minutes, letting it thicken slightly.
  5. Meanwhile, season the chicken breasts with salt and pepper. Push the sauce to the side of the pan and add the chicken breasts. Cook for 6-7 minutes per side, until cooked through and juices run clear (internal temperature should reach 165°F / 74°C).
  6. Remove the chicken from the pan and let it rest for 5 minutes. Then shred it using two forks or your hands. Return the shredded chicken to the sauce and stir to coat evenly. Keep warm.
  7. Make the Tostadas: Pour oil into a deep frying pan or pot to about 1 inch (2.5 cm) depth and heat over medium-high until it reaches 350°F (175°C). Test by dropping a small piece of tortilla in the oil—it should sizzle immediately.
  8. Carefully fry the tortillas one at a time until golden and crisp, about 1-2 minutes per side. Use tongs to flip and remove, letting excess oil drip off on paper towels. Immediately sprinkle with a little salt.
  9. Assemble the Tostadas: Spread a layer of shredded chicken tinga on each crispy tortilla. Top with pickled red onions, avocado slices, a sprinkle of cilantro, and crumbled queso fresco if using. Serve with lime wedges for squeezing over the top.

Notes

To save time, pickle the onions the night before. Maintain oil temperature at 350°F (175°C) when frying tortillas to avoid sogginess or burning. Let chicken rest before shredding to keep it juicy. For a lighter version, bake tortillas at 400°F (200°C) for 6-8 minutes per side instead of frying.

Nutrition

Keywords: chicken tinga, tostadas, pickled red onion, avocado, crispy chicken, Mexican dinner, easy weeknight meal, spicy chicken, corn tortillas

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