Chicken Tinga Tostadas (Baked) with Fresh Pico

Smoky, tomato-chipotle shredded chicken piled onto crisp baked tortillas with a heap of fresh salsa—high-protein, veggie-forward, and big on classic Mexican flavour with minimal added fat.

Ingredients

• 500g (1.1 lb) boneless skinless chicken breast
• 1 tbsp olive oil
• 1 large brown onion, thinly sliced
• 3 garlic cloves, minced
• 400g (14 oz) crushed tomatoes (or passata)
• 2–3 tbsp chipotle in adobo, finely chopped (plus 1 tbsp adobo sauce)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional but excellent)
• 1/2 cup low-sodium chicken stock (or water)
• Salt and black pepper
• 8 small corn tortillas (or flour tortillas)
• Olive oil spray (or brush with 1 tsp oil total)
• Pinch of salt
• 3 ripe tomatoes, diced
• 1/2 small red onion, finely diced
• 1 jalapeño, finely minced (optional)
• 1/2 cup fresh coriander/cilantro, chopped
• Juice of 1 lime
• Salt
• 1 ripe avocado, sliced
• 1/2 cup plain Greek yogurt (as a high-protein crema)
• Shredded lettuce or cabbage (1–2 cups)

Method

• 1

  Step 1: Bake the tostadas

  Heat oven to **200°C / 390°F (180°C fan)**. Lay tortillas on 2 trays. Lightly spray (or brush very lightly) with oil and sprinkle with a pinch of salt. Bake **6 minutes**, flip, then bake **5–8 minutes** more until **crisp and lightly golden**. Cool on the tray (they crisp more as they cool).

• 2

  Step 2: Sear chicken for flavour

  Season chicken with **salt and pepper**. Heat **1 tbsp olive oil** in a large skillet or pot over medium-high heat. Sear chicken **2–3 minutes per side** until lightly golden (it won’t be cooked through). Transfer to a plate.

• 3

  Step 3: Build the tinga base

  In the same pan (lower to medium), add sliced onion and cook **6–8 minutes** until **soft and sweet**. Add garlic and cook **30 seconds** until fragrant. Stir in cumin, oregano, and smoked paprika for **20 seconds**.

• 4

  Step 4: Simmer the tinga

  Add crushed tomatoes, chipotle + adobo sauce, and stock. Stir, scraping up browned bits. Return chicken to the pan. Simmer gently **15–20 minutes**, turning once, until chicken is **cooked through and tender**.

• 5

  Step 5: Shred and reduce

  Remove chicken, shred with two forks. Return to sauce and simmer **3–5 minutes** until the sauce is **thick, glossy, and clings to the chicken**. Taste and adjust salt (and chipotle if you want more heat).

• 6

  Step 6: Make pico de gallo

  Mix tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and a good pinch of salt. Let stand **10 minutes** so it gets juicy.

• 7

  Step 7: Assemble

  Spread tostadas with shredded lettuce/cabbage (optional), pile on chicken tinga, spoon over pico, add avocado slices, and finish with a dollop of Greek yogurt “crema”.

Tips

• **Heat control:** Chipotle in adobo varies—start with **2 tbsp**, then add more after tasting.
• **Lean + filling:** Chicken breast + tomato-based sauce keeps this **high-protein and lower in fat**, while pico and cabbage boost **fibre and vitamins**.
• **Make-ahead:** Tinga tastes even better the next day. Store chicken in sauce **up to 4 days**; reheat with a splash of water. Keep tostadas and pico separate.
• **Serve with:** A simple side of **black beans** or **brown rice** works well (if you have them); otherwise, just add extra cabbage/lettuce for crunch and volume.

Nutrition (per serving, estimate)