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Easy Rotisserie Chicken Tostada on a white plate with lime wedge.
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5 from 3 votes

Easy Rotisserie Chicken Tostadas with Quick Pickled Onions

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 3 people

Ingredients

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) *see notes for other cooking methods
  • 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 a large bowl and cover in hot water for 5 minutes (this takes out the bite in the onions).
  • Meanwhile, in a jar or bowl large enough for all the onions, whisk together the apple cider vinegar, kosher salt, peppercorns and coriander seeds, until all the salt has dissolved. 
  • When the onions are done soaking, drain off the water. Add the onions to the bowl with the brine (the vinegar mixture). Cover and refrigerate for at least 30 minutes before serving. (These can keep in the fridge for at least two weeks but I prefer to use mine within a week.)

For the Chicken:

  • Heat a skillet over medium heat and melt the ghee or butter. 
  • When the ghee is melted, add the spices. Gently toast, stirring occasionally until fragrant, about 2 minutes. Add tomato paste and cook, stirring, until well combined, about 1 minute.
  • Add the chopped green chiles and chicken broth. Bring mixture to a gentle simmer. Add the shredded chicken and toss until well coated in the sauce. Taste and add more salt and pepper if desired. (this will all depend on how salty your rotisserie chicken is).

For the Tostadas:

  • Heat a skillet over medium heat and add 1 tsp of oil per tortilla. Add tortilla to skillet and cook, flipping every 2 minutes, until tortilla is crisp all over, 5 to 6 minutes total. Place each crispy tortilla on a wire rack and set aside as continue until all tostadas are crisp.
  • To assemble, spread the guacamole on the bottom of each tostada. Top with romaine,  shredded chicken, cilantro, and the quick pickled onions. Serve with a wedge of lime. Enjoy!