Oh my goodness, my foodie friends, are you ready for a flavor explosion? Today, I’m bursting with excitement to share a dazzling recipe that makes my heart skip a beat! We are diving into the world of Easy Rotisserie Chicken Tostadas with Quick Pickled Onions! This is the kind of dish that transforms a busy day into a fiesta, and trust me, it’s as easy as pie! Get ready for some crunchy goodness topped with zesty chicken and vibrant pickled onions that will make your taste buds dance!
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Why You’ll Love This Easy Rotisserie Chicken Tostadas with Quick Pickled Onions Recipe
You’re going to absolutely adore this recipe because it’s the perfect blend of convenience and flavor! Using a rotisserie chicken? Check! Quick pickled onions that add a zingy touch? Double check! These tostadas are not only incredibly simple to prepare, but they’re also bursting with fresh, vibrant ingredients that are sure to please everyone at the table. Plus, they are perfect for meal prep or a fun weeknight dinner with family or friends! Seriously, who can resist a crunchy tortilla piled high with delicious toppings? Not me!
How to make Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
Are you ready to get cooking? Let’s whip up this fabulous dish that’s sure to wow your hungry guests or family!
Ingredients for Easy Rotisserie Chicken Tostadas with 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
- 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 low sodium chicken broth
- kosher salt, to taste
- black pepper, to taste
- 3 cups shredded rotisserie chicken (or any cooked, shredded chicken)
- 8 tsp olive oil
- 6 grain free tortillas (I prefer Siete cassava 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
Step-by-Step Instructions
For the Quick Pickled Onions:
- In a small saucepan, combine the apple cider vinegar, kosher salt, peppercorns, and coriander seeds. Bring to a gentle simmer over medium heat, stirring until the salt has dissolved.
- Add the thinly sliced red onion to the pan and turn off the heat. Let it steep for at least 15 minutes while you prepare the rest of your ingredients.
For the Chicken:
- In a large skillet, melt the ghee or butter over medium heat.
- Stir in the paprika, chili powder, cumin, and dried oregano. Cook for 1-2 minutes until fragrant.
- Add the tomato paste and chopped green chiles, mixing well.
- Pour in the low sodium chicken broth and stir to combine. Bring this delicious mixture to a gentle simmer.
- Add the shredded rotisserie chicken and season with kosher salt and black pepper to taste. Stir until the chicken is evenly coated in the spicy goodness!
For the Tostadas:
- In another skillet, heat the olive oil over medium heat.
- Place a tortilla in the skillet and cook for about 2-3 minutes on each side, or until it’s golden and slightly crisp. Repeat for all tortillas.
- To assemble, layer the crispy tortillas with the spicy chicken, followed by pickled onions, guacamole, sliced lettuce, and a sprinkle of cilantro.
- Serve with lime wedges on the side for that extra punch!
What to Serve With Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
These delightful tostadas are fantastic on their own, but you could also serve them with a fresh corn salad, spicy salsa, or a refreshing cucumber and tomato salad! And don’t forget a chilled drink, maybe a margarita or a zesty lemonade, to elevate your meal!
Storage and Make-Ahead Tips of Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
If you happen to have leftovers (which is rare, but hey, it happens!), you can store the toppings separately in an airtight container in the fridge for up to three days. I recommend keeping the tostadas assembled only if you plan to eat them right away otherwise, you definitely want to keep the tortillas fresh and crispy! You can easily prepare the chicken and pickled onions in advance, making weeknight meals a breeze!
Expert Tips for the Perfect Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
- For the best crispiness, make sure your tortillas are heated just before serving!
- Adjust the spices based on your heat preference; throw in some cayenne if you’re feeling adventurous!
- Feel free to switch up the toppings! Sliced radishes, diced avocado, or even some Cotija cheese would make fabulous additions.
Recipe Variations and Substitutions
If you’re not keen on rotisserie chicken, shredded beef, pork, or even beans can take center stage instead. For a vegetarian version, you can use roasted veggies piled high with guacamole and the quick pickled onions, that’s a flavor combo you won’t want to miss!
FAQs
Can I use regular tortillas instead of grain-free?
Absolutely! Just keep an eye on the cooking time to avoid burning.How long do the quick pickled onions last?
They should be good in the fridge for up to two weeks. Just make sure they’re submerged in vinegar!Can I make this dish ahead of time?
You can prepare the chicken mixture and quick pickled onions ahead of time. Just assemble the tostadas when you’re ready to eat for maximum crunchiness!
And there you have it, my lovely culinary explorers! Grab your ingredients, turn on that music, and let’s have some fun making these scrumptious tostadas. You’re going to love every crunchy, zesty bite! Happy cooking!
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Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A vibrant and crunchy tostada topped with zesty chicken and quick pickled onions, perfect for busy weeknights or meal prep.
Ingredients
- 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
- 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 low sodium chicken broth
- Kosher salt, to taste
- Black pepper, to taste
- 3 cups shredded rotisserie chicken
- 8 tsp olive oil
- 6 grain free tortillas
- 1 cup store-bought or homemade guacamole
- 2 cups romaine lettuce, thinly sliced
- 1 tbsp cilantro, chopped
- 1 lime, sliced into wedges
Instructions
- For the Quick Pickled Onions: In a small saucepan, combine apple cider vinegar, kosher salt, peppercorns, and coriander seeds. Bring to a gentle simmer over medium heat, stirring until salt has dissolved. Add sliced red onion and let steep for at least 15 minutes.
- For the Chicken: In a large skillet, melt ghee or butter over medium heat. Stir in paprika, chili powder, cumin, and oregano, cooking for 1-2 minutes until fragrant. Add tomato paste and chopped green chiles, mixing well. Pour in chicken broth and bring to a gentle simmer. Stir in shredded chicken, seasoning with kosher salt and black pepper to taste.
- For the Tostadas: Heat olive oil in another skillet over medium heat. Cook each tortilla for about 2-3 minutes on each side until golden and slightly crisp. Layer tortillas with spicy chicken, pickled onions, guacamole, sliced lettuce, and cilantro. Serve with lime wedges.
Notes
For best crispiness, heat tortillas just before serving. Adjust spices for heat preference. You can swap toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg