Pulled Chicken Tostadas

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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5 slices bacon, chopped

2 onions, thinly sliced

1 14-ounce can diced or crushed fire-roasted tomatoes

2 cups shredded rotisserie chicken, skin removed (about 10 ounces)

1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can

1/4 teaspoon ground cumin

Kosher salt and freshly ground pepper

2 cups shredded coleslaw mix

Juice of 1/2 lime

8 corn tostadas

1/2 cup sour cream

1 avocado, chopped


  1. Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
  2. Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
  3. Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
  4. Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.