Description
These Easy Rotisserie Chicken Tostadas with Quick Pickled Onions offer a vibrant and flavorful meal ready in just 25 minutes. Featuring shredded rotisserie chicken simmered in a spicy, aromatic sauce and crisp grain-free tortillas, topped with creamy guacamole, fresh romaine lettuce, and tangy pickled onions, this recipe is perfect for a quick yet satisfying Mexican-inspired dinner.
Ingredients
Quick Pickled Onions
- 1 small red onion, sliced thin
- 3/4 cup apple cider vinegar
- 1/2 tsp kosher salt
- 1/2 tsp peppercorns
- 1/2 tsp coriander seeds
Chicken Mixture
- 2 tbsp ghee or butter
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 4 oz chopped green chiles (canned)
- 1/3 cup low sodium chicken broth
- Kosher salt, to taste
- Black pepper, to taste
- 3 cups shredded rotisserie chicken (or any cooked shredded chicken)
Tostadas and Garnishes
- 8 tsp olive oil (1 tsp per tortilla)
- 6 grain-free tortillas (preferably Siete cassava flour tortillas)
- 1 cup store-bought or homemade guacamole
- 2 cups romaine lettuce, thinly sliced (about 1 small head)
- 1 tbsp chopped cilantro
- 1 lime, sliced into wedges
Instructions
- Prepare the Quick Pickled Onions: Place the thinly sliced red onions in a large bowl and cover them with hot water. Let them soak for 5 minutes to mellow the sharpness. Meanwhile, whisk together apple cider vinegar, kosher salt, peppercorns, and coriander seeds in a jar or large bowl until the salt dissolves. Drain the onions and add them to the vinegar mixture. Cover and refrigerate for at least 30 minutes before serving to develop flavor.
- Cook the Chicken Mixture: Heat a skillet over medium heat and melt the ghee or butter. Add paprika, chili powder, cumin, and dried oregano to the melted fat and gently toast the spices while stirring for about 2 minutes until fragrant. Stir in the tomato paste and cook for another minute until well combined. Add chopped green chiles and chicken broth, bringing the mixture to a gentle simmer. Incorporate the shredded rotisserie chicken and toss to coat evenly in the sauce. Season with salt and pepper to taste.
- Prepare the Tostadas: Heat a clean skillet over medium heat and add 1 teaspoon of olive oil for each tortilla. Cook each tortilla in the skillet, flipping every 2 minutes, until crisp and golden all over, about 5 to 6 minutes. Place the crispy tortillas on a wire rack to keep them crisp as you finish cooking the rest.
- Assemble the Tostadas: Spread a generous layer of guacamole evenly over each crispy tortilla base. Top with thinly sliced romaine lettuce, a portion of the seasoned shredded chicken, chopped cilantro, and a spoonful of quick pickled onions. Serve each tostada with a lime wedge on the side for squeezing, and enjoy this fresh and zesty meal immediately.
Notes
- The quick pickled onions can be made up to two weeks in advance and stored in the refrigerator; they develop more flavor over time but are best used within a week for optimal freshness.
- If grain-free tortillas are not available, traditional corn tortillas can be used and crisped in the same manner.
- For extra heat, add additional chili powder or a dash of hot sauce to the chicken mixture.
- Leftover rotisserie chicken can be substituted with any cooked shredded chicken or even turkey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican