Spicy chicken tinga tostadas with avocado and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Spicy chicken tinga tostadas with avocado and queso fresco

Gluten-Free, Soy-Free

2 Servings, 830 Calories/Serving

25 – 35 Minutes

This is quick and easy Mexican comfort food at its finest. Our custom tinga sauce packs a mild, smoky heat, which we temper with avocado and crumbled queso fresco

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • 1 dried bay leaf
  • 2 or 3 cloves peeled fresh garlic
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Tinga sauce base (diced tomatoes - chipotle chile in gluten-free adobo sauce - crushed tomatillos)
  • 8 Mi Rancho 100% corn tortillas
  • 1 avocado
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 1 ounce queso fresco

Chef's Tip

The tortillas can also be crisped in a 400°F oven or toaster oven. On a sheet pan, brush the tortillas all over with about 1 tablespoon oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until the tortillas are crisp, 12 to 15 minutes.

Nutrition per serving

Protein: 47g (94% DV), Fiber: 14g (56% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 9g, Saturated Fat: 7g (35% DV), Cholesterol: 135mg (45% DV), Sodium: 510mg (21% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 56g (19% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Milk.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the onion

  • Peel and thinly slice enough yellow onion to measure 1 cup.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and bay leaf, season with salt and pepper, and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes.
While the onion cooks, prepare the garlic and chicken.


Prep and cook the chicken

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
To the pan with the onion, stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken, tinga sauce base, and ½ cup water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the chicken is opaque and cooked through, 7 to 10 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Continue to simmer the sauce until slightly reduced, 4 to 5 minutes. Remove from the heat and discard the bay leaf. Stir in the shredded chicken and season to taste with salt and pepper.
While the chicken cooks, prepare the tortillas.


Crisp the tortillas

  • Remove 6 tortillas from the package; save the rest for another use (or make extra tostadas).
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt.
While the tortillas crisp, prepare the garnishes.


Prep the garnishes

  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Cut the lime into wedges.
  • Coarsely chop the cilantro.



Transfer the tortillas to individual plates and top with the chicken. Garnish with the avocado and cilantro and crumble the queso fresco on top. Serve with the lime wedges.

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