Meet your new favorite weeknight meal: Easy Rotisserie Chicken Tostadas with Quick Pickled Onions. A crispy tortilla base piled high with juicy spiced chicken, ultra-bright pickled onions, velvety guacamole, and all the toppings you crave—it’s a vibrant dinner you’ll want on repeat. Bonus: it’s a true lifesaver when the clock is ticking, but you still want something that feels extra special!
Why You’ll Love This Recipe
- Ridiculously Quick: Using rotisserie chicken and simple prep means you’ll have tostadas on the table in under 30 minutes.
- Flavor Explosion: Tangy pickled onions, smoky spices, creamy guac, and herby cilantro create major flavor fireworks in every single bite.
- Naturally Gluten-Free: Opt for grain-free or cassava tortillas for a tasty, gluten-free meal everyone can enjoy.
- Perfect for Any Night: These Easy Rotisserie Chicken Tostadas with Quick Pickled Onions are just as great for fun family dinners as they are for lazy solo nights.
Ingredients You’ll Need
Trust me, you don’t need a mile-long shopping list for big flavor. These ingredients are simple, but each one works its magic—bringing texture, color, and a little something special to every crunchy, colorful tostada.
- Small red onion: Sliced thin, it’s quickly pickled to add irresistible tang and vibrant color.
- Apple cider vinegar: Brings a mellow tang to balance out the onion’s bite in the quick pickle.
- Kosher salt & peppercorns: Season and add complexity to your onions—don’t skip these for optimal flavor.
- Coriander seeds: Just a little brings unexpected fragrant warmth to the pickled onions.
- Ghee or butter: Adds rich, luscious flavor when warming the chicken and spices—use your favorite.
- Paprika, chili powder, cumin, dried oregano: This spice squad turns your chicken beautifully savory, earthy, and just a little smoky.
- Tomato paste: A concentrated hit of umami and color, it makes the chicken mixture luscious and saucy.
- Chopped green chiles (canned): For a gentle heat and Southwest personality—so easy, so good.
- Low-sodium chicken broth: Keeps things juicy without making it salty, so you can adjust seasoning to taste.
- Rotisserie chicken (shredded): The genius shortcut—tender, flavorful, and ready to soak up every drop of sauce.
- Olive oil: For crisping the tortillas to golden perfection—don’t be shy, this step is the secret to crunch.
- Grain-free tortillas: I love Siete’s cassava flour tortillas, but any good tortilla will do—choose what you love.
- Guacamole: Store-bought or homemade, it’s the creamy anchor of every tostada layer.
- Romaine lettuce: Adds freshness and a gorgeous green crunch on top.
- Cilantro: Bright, herby, and green—it pulls the whole thing together.
- Lime wedges: A squeeze right before you bite wakes up every flavor.
Variations
Like all great recipes, these Easy Rotisserie Chicken Tostadas with Quick Pickled Onions are endlessly customizable. Don’t hesitate to swap ingredients based on what’s already in your fridge, what you’re craving, or any dietary quirks in your household.
- Use leftover turkey or pork: Swap in cooked, shredded turkey or pork for the chicken and enjoy a new twist.
- Make it vegetarian: Sub in black beans, refried beans, or sautéed mushrooms instead of chicken for a hearty meatless meal.
- Add cheese: Crumbled cotija, queso fresco, or sharp cheddar make a delicious, melty addition.
- Kick up the heat: Add more green chiles or try pickled jalapeños for some zingy spice.
- Serve taco-style: If tostadas aren’t your thing, just wrap everything up in warm tortillas and call it a taco night.
How to Make Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
Step 1: Make the Quick Pickled Onions
Start by thinly slicing a small red onion. Soak the slices in hot water for five minutes to mellow their bite (trust me, this works wonders for flavor!). Meanwhile, whisk together apple cider vinegar, kosher salt, peppercorns, and coriander seeds in a jar. Drain the onions, pop them into your brine, and refrigerate for at least 30 minutes—they’ll come out perfectly pink and tangy, ready to wake up your tostadas.
Step 2: Prepare the Spiced Chicken
While your onions pickle, set a skillet over medium heat and melt the ghee or butter. Add all the spices and let them toast—your kitchen will smell like magic as they bloom. Stir in tomato paste, then the green chiles and broth, letting it all simmer gently before adding the shredded chicken. Toss until every bite is coated in that delicious sauce, and season with salt and pepper to taste.
Step 3: Crisp the Tortillas
Heat a little olive oil in a skillet and cook each tortilla, flipping every couple of minutes, until they turn golden and crunchy all over (about 5–6 minutes). Set them on a wire rack to keep their crunch while you finish the rest. If you’ve never had a homemade tostada shell, you are in for a treat—so much better than store-bought!
Step 4: Assemble and Serve
Generously spread guacamole on each tostada shell. Layer on the crisp romaine, then a generous scoop of your spiced chicken, a flourish of chopped cilantro, and those jewel-bright quick pickled onions. Finish each with a squeeze of lime and get ready for the happiest, crunchiest bite.
Pro Tips for Making Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
- Pickle Power: Slice your red onions extra thin with a mandoline for maximum tang, color, and tenderness—no tough bites here!
- Spice Toasting: Don’t skip toasting the spices in hot fat—it unlocks those smoky, complex layers that make your chicken taste restaurant-worthy.
- Ultimate Crunch: Let the fried tortillas rest on a wire rack instead of stacking them, so they stay shatteringly crisp (a tray lined with paper towels also works in a pinch).
- Make-Ahead Magic: The pickled onions keep for a week in the fridge and get even better with time—make a double batch for salads, burgers, and more!
How to Serve Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
Garnishes
Make your Easy Rotisserie Chicken Tostadas with Quick Pickled Onions pop with fresh garnishes: extra cilantro leaves, thinly sliced radish for another crunch, or a sprinkle of cotija cheese for a creamy-salty finish. And don’t forget a fresh lime wedge—one squeeze right before eating delivers pure magic.
Side Dishes
These tostadas are wonderful with simple sides like charred corn on the cob, a quick black bean salad, or a bowl of warm, fluffy rice. If you’re feeling festive, a pitcher of agua fresca or margaritas takes this meal to the next level. A bowl of tortilla chips for scooping up leftovers is always welcome!
Creative Ways to Present
For parties, make a tostada bar—set out all the toppings and let everyone build their dream plate. Serve individual tostadas on rustic wooden boards or colorful platters, and scatter a few pickled onion rings around for that chef’s touch. If you love little bites, mini street taco tortillas make adorable, shareable tostadas for cocktail hour.
Make Ahead and Storage
Storing Leftovers
Store the chicken, pickled onions, and toppings separately in airtight containers in the refrigerator. The tostada shells themselves are best eaten fresh, but leftover fixings will keep for about 3–4 days—just assemble and crunch when you’re ready!
Freezing
The spicy chicken mixture freezes beautifully! Portion it into airtight containers and freeze for up to two months. Thaw in the fridge overnight and reheat gently when the tostada craving strikes. Avoid freezing guacamole or the pickled onions, as their texture doesn’t hold up well.
Reheating
To reheat the chicken, warm it in a skillet with a splash of broth or water over medium heat until steamy. If you need to crisp up leftover tostada shells, pop them back into a dry skillet or toaster oven for a minute or two to revive their crunch. Assemble tostadas just before serving for best results!
FAQs
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Can I use store-bought tostada shells instead of pan-frying tortillas?
Absolutely! Store-bought tostada shells make this recipe even faster and eliminate the frying step. However, pan-frying your own tortillas delivers a fresher flavor and unbeatable crunch. Both options work—choose based on your timeline and craving.
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Do the quick pickled onions need to be made in advance?
Not at all! The onions are delicious after just 30 minutes of chilling, but if you want them extra tangy and flavorful, you can make them a few hours (or even days) ahead. They’ll keep in the fridge for up to a week.
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What’s the best kind of rotisserie chicken to use?
Any rotisserie chicken you love will work, whether it’s from your favorite grocery store or homemade. If your chicken is heavily seasoned or salty, you may want to adjust the salt in the spiced sauce to balance everything out.
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Can I make Easy Rotisserie Chicken Tostadas with Quick Pickled Onions dairy-free?
Yes! Just use oil instead of ghee or butter when making the chicken, and skip any cheese toppings. All the main components are naturally dairy-free, so it’s easy to adapt.
Final Thoughts
If you’re in the mood for something simple yet show-stoppingly delicious, give these Easy Rotisserie Chicken Tostadas with Quick Pickled Onions a try. They’re the perfect excuse to gather around the table, share a laugh, and enjoy a meal that’s anything but boring. Happy crunching, friend—you’re in for a treat!
Print
Easy Rotisserie Chicken Tostadas with Quick Pickled Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 people 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
These Easy Rotisserie Chicken Tostadas with Quick Pickled Onions are a delicious and quick meal option that’s perfect for a busy weeknight.
Ingredients
For the 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
For the Chicken:
- 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 chicken broth, low sodium
- kosher salt, to taste
- black pepper, to taste
- 3 cups shredded rotisserie chicken or any cooked, shredded chicken
For the Tostadas:
- 8 tsp olive oil
- 6 grain free tortillas (I prefer Siete cassava flour tortillas)
- 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
Instructions
- For the Quick Pickled Onions: Place sliced onions in a large bowl and cover with hot water for 5 minutes. In a jar or bowl, whisk together apple cider vinegar, kosher salt, peppercorns, and coriander seeds. Add drained onions to the brine, cover, and refrigerate for at least 30 minutes.
- For the Chicken: Melt ghee in a skillet over medium heat. Add spices, toast, then add tomato paste, chiles, and chicken broth. Simmer and add shredded chicken, seasoning with salt and pepper.
- For the Tostadas: Heat oil in a skillet, cook tortillas until crisp. Top with guacamole, romaine, shredded chicken, cilantro, and pickled onions. Serve with lime wedges.
Notes
- Quick pickled onions can be stored in the fridge for up to two weeks.
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
