Description
These Easy Rotisserie Chicken Tostadas with Quick Pickled Onions are a delicious and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients
Units
Scale
For the 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
For the Chicken:
- 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 from a can
- 1/3 cup chicken broth, low sodium
- kosher salt, to taste
- black pepper, to taste
- 3 cups shredded rotisserie chicken or any cooked, shredded chicken
For the Tostadas:
- 8 tsp olive oil
- 6 grain free tortillas (I prefer Siete casava flour tortillas)
- 1 cup store-bought or homemade guacamole
- 2 cups romaine lettuce, thinly sliced or 1 small head
- 1 tbsp cilantro, chopped
- 1 lime, sliced into wedges
Instructions
- For the Quick Pickled Onions: Place sliced onions in a large bowl and cover in hot water for 5 minutes. In a jar or bowl, whisk together apple cider vinegar, kosher salt, peppercorns, and coriander seeds. Add drained onions to the brine and refrigerate for at least 30 minutes.
- For the Chicken: Melt ghee in a skillet over medium heat. Toast spices, add tomato paste, green chiles, and chicken broth. Simmer, then add shredded chicken and adjust seasoning.
- For the Tostadas: Heat oil in a skillet and cook tortillas until crisp. Spread guacamole on tostadas, top with romaine, chicken, cilantro, and pickled onions. Serve with lime wedges.
Notes
- Quick pickled onions can be stored in the fridge for up to two weeks.
