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Chicken Tinga Tostadas

Chicken Tinga Tostadaswith Cabbage-Carrot Slaw

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On the menu Dec 10 — Dec 16

Ever heard of tinga de pollo? It’s one of our favorite dishes at Mexican restaurants. With tender bits of shredded chicken in a fiery chipotle-tomato sauce, it’s often served over fried tostadas to contrast the saucy meat with a satisfying crunch. Here, Chef Taylor uses a simple technique for baking the corn tortillas with just a brush of olive oil to get all of the crispy texture without the effort and mess. The finished tostadas are sprinkled with crumbles of Cotija cheese and served with a simple slaw of cabbage and carrot in a creamy lime dressing.

  • Spicy
Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Total Carb74g
Total Fat26g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • cilantro
  • lime
  • yellow onion
    yellow onion
  • garlic
  • corn tortillas
    corn tortillas
  • chipotle powder
    chipotle powder
  • cinnamon
  • cumin
  • Mexican oregano
    Mexican oregano
  • light brown sugar
    light brown sugar
  • 14.5-ounce can fire-roasted tomatoes
    14.5-ounce can fire-roasted tomatoes
  • chicken stock
    chicken stock
  • nonfat sour cream
    nonfat sour cream
  • shredded green cabbage
    shredded green cabbage
  • shredded carrots
    shredded carrots
  • Cotija cheese
    Cotija cheese

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet