Rotisserie Chicken Tostadas
Updated August 19, 2026
Armando Rafael for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
1 rotisserie chicken (about 3 pounds)
2 tablespoons extra-virgin olive oil
1½ teaspoons ground cumin
1 fresh serrano chile, very thinly sliced, divided
2 garlic cloves, grated or finely chopped
Salt and pepper
½ medium white onion, thinly sliced
1 cup torn cilantro leaves and stems
2 limes (one juiced, one sliced into wedges)
1 medium to large avocado (about 9 to 14 ounces), ripe but still firm
4 to 6 (5-inch) tostadas
Hot sauce, for serving
Nutritional analysis per serving (4 servings)
47 grams carbs; 293 milligrams cholesterol; 1228 calories; 38 grams monounsaturated fat; 14 grams polyunsaturated fat; 24 grams saturated fat; 83 grams fat; 7 grams fiber; 1627 milligrams sodium; 78 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick the chicken off the bone (it’s easier while the chicken is warm) and place in a large bowl. Shred meat into smaller pieces and, if desired, save the bones and skin to make a stock.
- Step 2
Heat the olive oil in a medium or large (10- to 12-inch) skillet over medium-low. Let it warm until the oil moves quickly and loosely across the pan when tilted, 2 to 3 minutes. Stir in the cumin, half the serrano and the garlic and cook, stirring, until the mixture sizzles and becomes very aromatic, about 15 seconds. Immediately remove the pan from the heat and add the chicken, then toss until well-coated. Taste and season with salt and pepper.
- Step 3
Transfer the seasoned chicken back to the large bowl. Add the onion,cilantro and the juice of one lime. Toss well, adding more serrano to taste if you want more heat.
- Step 4
Halve, pit and peel the avocado. Cut a few thin slices and arrange them on the tostadas. Top with the chicken salad. Slice the remaining avocado for the top.
- Step 5
Serve tostadas with lime wedges and hot sauce on the side.
Private Notes
Comments
The tostadas should be warmed and crisy but the recipe doesn't mention that.
Add a layer of canned refried beans for some carbs and more protein. Rosarita has a good nonfat version. Our homemade tostadas include some chopped lettuce plus tomatoes and grated cheese.
The recipe calls for tostadas as an ingredient. Does that mean tortillas, tostada shells, or other? Because Tostada is the dish and end result of the meal preparation...
The tostadas should be warmed and crisy but the recipe doesn't mention that.
The recipe calls for tostadas as an ingredient. Does that mean tortillas, tostada shells, or other? Because Tostada is the dish and end result of the meal preparation...
@Tina Cecile Tostadas are flat, crunchy tortillas, often sold next to the tortillas.
That nutrition information is totally wrong for one serving! The calories, the protein, etc are way out of whack. Maybe that’s for the entire recipe of 4 servings?
@Cindy D. That’s what I just was thinking…. Maybe if one person ate the whole chicken and the skin!