Chicken Tinga Tostadas
Perfect on Taco Tuesdays or any day of the week, Chicken Tinga Tostadas are as fun to make as they are to eat! Top them with all your favorite toppings and dig into massive flavor today!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: chicken, chicken tinga, chicken tinga instant pot, chicken tinga tostada, chicken tostada, tostada
Servings: 4 servings
Calories: 349kcal
- 1/4 cup vegetable oil
- 8 corn tortillas
- 2 cups chicken tinga
Heat 1/4 cup of oil in a large skillet. Heat it to 375-F.
Working with one corn tortilla at a time, fry the tortilla for 2 minutes on each side or until it is golden brown. Drain on paper towels.
Repeat until all the tortillas are crispy.
Spread each tostada with 2 tablespoons of refried beans and 1/4 cup of chicken tinga. Top with your favorite optional garnishes.
Optional garnishes include:
- Lettuce - I love the fresh crunch of shredded iceberg lettuce but use your favorite.
- Cheddar cheese - Shredded cheddar is a must!
- Red onion - Finely diced red onion adds more flavor and more crunch.
- Taco sauce - Go for something hot or mild - it's up to you.
- Diced tomato - A few cubes of diced tomato add color and a pop of freshness.
- Cabbage - Use finely shredded cabbage instead of lettuce for more crunch (and extra fiber).
- Jalapeno - Like it spicy? Add some pickled or raw jalapeno.
*please note: optional garnishes are not included in the nutritional values for this recipe
Serving: 2tostadas | Calories: 349kcal | Carbohydrates: 23g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 75mg | Potassium: 276mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Calcium: 53mg | Iron: 1mg