Past Recipes
Chicken Tinga Tostadas

Chicken Tinga Tostadas with Cabbage-Carrot Slaw

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Recipe Details


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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 720
  • Protein 50g
  • Total Carb 74g
  • Total Fat 26g

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
    1/8 ounce
  • limes
  • yellow onion
    yellow onion
  • garlic
    3 cloves
  • corn tortillas
    corn tortillas
  • 14.5-ounce can fire-roasted tomatoes
    14.5-ounce can fire-roasted tomatoes
  • chicken stock
    8 ounces
    chicken stock
  • nonfat sour cream
    2 ounces
    nonfat sour cream
  • Cotija cheese
    2 tablespoons
    Cotija cheese
  • ground cumin
    1/2 teaspoon
    ground cumin
  • light brown sugar
    1/2 teaspoon
    light brown sugar
  • chipotle powder
    1/2 teaspoon
    chipotle powder
  • shredded carrots
    1 1/2 cup
    shredded carrots
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • shredded green cabbage
    1 1/2 cup
    shredded green cabbage
  • dried Mexican oregano
    1/4 teaspoon
    dried Mexican oregano

What You’ll Need

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

Cooking Steps

  1. Cook Chicken

    Cook Chicken

    Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add chicken and sear until golden brown, 3-4 minutes per side (it's not fully cooked yet, but will finish simmering in Step 4). Transfer to a plate, reserving pot for Step 3.

  2. Prepare Ingredients and Crisp Tortillas

    Prepare Ingredients and Crisp Tortillas

    While chicken cooks, rinse cilantro and pick leaves, discarding stems. Halve limes; cut 1 half into wedges and set aside for serving. Peel onion and roughly chop. Mince garlic. Line a baking sheet with foil, then add tortillas in a single layer. Brush each tortilla with ¼ teaspoon olive oil and season with ⅛ teaspoon salt. Bake until golden and crisp, 4-6 minutes.

  3. Sauté Aromatics

    Sauté Aromatics

    While tortillas crisp, heat 1 tablespoon olive oil in pot from chicken over medium-high heat. When oil is shimmering, add onion and half of garlic, scraping up any brown bits from bottom of pan, and cook until softened and beginning to brown, 3-4 minutes. Add spice mix and stir to combine. 

  4. Simmer Chicken Tinga

    Simmer Chicken Tinga

    Add fire-roasted tomatoes and their juices and chicken stock to pot with aromatics and bring to a boil over high heat. Cook, stirring frequently, until mixture is reduced by ⅓, 4-5 minutes. Reduce heat to medium, then return chicken to pot and simmer until chicken is cooked through, 10-12 minutes. Remove pot from heat. Carefully transfer chicken to a cutting board (it will be hot!), leaving sauce behind in pot for Step 6. Allow to rest, 5 minutes.

  5. Make Cabbage-Carrot Slaw

    Make Cabbage-Carrot Slaw

    While chicken rests, in a medium bowl, whisk together sour cream, half of cilantro, juice of 1 lime, and remaining garlic to combine. Add slaw mix and season with ¼ teaspoon salt and pepper as desired. Toss to coat.

  6. Finish and Plate Tostadas

    Finish and Plate Tostadas

    Once rested, using 2 forks, shred chicken into bite-size pieces, then return to pot. Stir to combine. Add juice of 1 lime, ¾ teaspoon salt, and pepper. Transfer crispy tortillas to serving plates. Top with chicken tinga, Cotija cheese, and remaining cilantro. Serve tostadas with slaw and lime wedges for squeezing over. Dig in!

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