Pulled Chicken Tostadas

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Pulled Chicken Tostadas

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Recipe by Nick Polegato Course: DinnerCuisine: MexicanDifficulty: Medium


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Cooking time




Total time



Bye Bye Boring Chicken Tacos. Hello Chicken Tostadas!

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  • 1 tsp 1 olive oil

  • 1 medium 1 onion, thinly sliced

  • 4 cloves 4 garlic, minced

  • 1 lb 1 chicken thighs, boneless skinless

  • Salt and pepper, to taste

  • 1 cup 1 fired roasted diced tomatoes

  • 2 2 chipotle in adobo

  • 1 tbsp 1 adobo sauce

  • 1 tsp 1 oregano

  • 1/2 tsp 1/2 cumin

  • 8 8 corn tostadas

  • 1 cup 1 coleslaw mix

  • 1 1 lime, juiced

  • 1/2 cup 1/2 light sour cream


  • In a blender, add your fire roasted tomatoes, chipotles, adobo sauce, oregano, cumin and salt to taste. Set aside.
  • Heat skillet over medium heat and add oil. Once hot, add in onion and sauté for about 5 minutes until onions have colour. Add in garlic and cook until fragrant, about 30 seconds.
  • Season chicken thighs with salt and pepper and add to the pan, cooking cod 2-3 minutes per side until browned.
  • Pour in your tomato sauce and bring to a boil. Turn down heat to low and simmer for 20 minutes or until chicken is fully cooked through and can easily be pulled apart.
  • Remove chicken and shred with a fork. Return shredded chicken to the sauce and cook for another 5 minutes. Taste for seasoning and adjust accordingly.
  • In a bowl, toss your coleslaw with 1/2 a lime juice and season with salt and pepper to taste.
  • In another bowl, combine lime juice and sour cream and season to taste with salt.
  • To assemble, place down two tostadas, chicken thigh meat, some coleslaw, and drizzle with sour cream lime cream. Enjoy!

Nutrition Facts

  • Serving Size: 2g
  • Total number of serves: 4
  • Calories: 356kcal
  • Carbohydrates: 25g
  • Protein: 32g
  • Fat: 18g

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