Dinner/ Food

Pulled Chicken Tostadas

Mondays are tough. Work is super crazy and then to come home and hustle in the kitchen is exhausting sometimes but we have to eat! Right now 90 day fiancé is getting me through Mondays…best show ever next to the bachelor.

We do a lot of taco tuesdays.  We have since I was a kid. Who doesn’t love Mexican food??  I actually have a queso problem, but we will save that for another time.  I haven’t ever been into or made Tostadas but when I made this recipe I about died!  It’s unbelievably delicious!  So easy to make and so damn good. Let me know if you make it and I hope you enjoy it as much as we did!  Happy almost Tuesday!

Pulled Chicken Tostadas

Print Recipe
Serves: 4-6 Cooking Time: 30 min


  • 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



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.


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.


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.


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.


Credit: food network

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