Chicken Tinga Tortilla Tostadas
Shredded chicken simmered with tomato, onion, and smoky spices over crisp tortillas and lettuce.
- Calories
- 540
- Protein
- 38g
- Carbs
- 57g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 35 min total
- shredded cooked chicken.trim()20 oz
- whole-wheat tortillas.trim()8
- chunky salsa.trim()2 cup
- onionthinly sliced1/2
- romaine lettucethinly sliced4 cup
- shredded mexican cheese.trim()2 oz
- cumin.trim()1/2 tsp
- light olive oil.trim()2 tsp
- kosher salt.trim()1/2 tsp
- black pepper.trim()1/2 tsp
Instructions
- Thinly slice the onion and lettuce. Heat the tortillas in a dry skillet over medium heat for 2-3 minutes per side, until crisp and lightly browned; set aside.
- Warm the oil over medium heat. Add the onion with a pinch of salt and cook 3-4 minutes, until softened. Stir in the salsa, chicken, cumin, and pepper; simmer 5-7 minutes, until bubbling and hot throughout, reaching 165°F (74°C) when reheated.
- Taste the tinga and adjust salt and pepper. Spoon it over the crisp tortillas and top with lettuce and cheese.
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