Pulled Chicken Tostadas

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
For a quick and impressive meal, layer crunchy corn tortillas with smoky chipotle chicken, coleslaw, sour cream and avocado. Typically made with beans, meat and vegetables, this Mexican favorite is incredibly flexible with the toppings.



  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.