Chicken Tinga Tostadas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Chicken · gluten-free, high-protein
426 cal
32g protein
34g carbs
18g fat
per serving · estimated
Ingredients
- 1/2 lb boneless skinless chicken thighs
- 1 large yellow onion, sliced
- 2 cloves garlic, smashed
- 1 can (14 oz) fire-roasted tomatoes
- 2 peppers + 1 tsp sauce chipotle in adobo
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 4 tostada shells
- 1 1/2 oz queso fresco, crumbled
- 1 avocado, sliced
- 1 lime
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Simmer chicken with onion, garlic, salt + water to cover in a saucepan 18 min until cooked through. Reserve 1/2 cup poaching liquid; shred chicken.
- Blend tomatoes, chipotles + adobo, half the cooked onion, oregano, cumin until smooth.
- Return blended sauce to the pan with shredded chicken + reserved liquid. Simmer 5 min to thicken slightly.
- Pile chicken onto tostadas; top with queso fresco, avocado, lime.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.