These quick and easy Chicken Tinga Tostadas might just be your new Taco Tuesday recipe! Healthy baked tostada shells are layered with refried beans, shredded chicken, tinga sauce, and toppings like lettuce, tomatoes, and Cotija cheese. Serve as a fun appetizer or main dish along with your favorite Mexican dishes!
Preheat oven to 375°F.
Whisk together oil, lime juice, and salt in a small bowl.
Bake tortillas in the preheated oven for 12-14 minutes, flipping halfway through.
Combine sautéed onion with chipotle peppers, diced tomatoes, oregano, cumin, paprika, and salt in a large cup of a high-speed blender. Blend for 20-30 seconds or until completely smooth.
Spread ¼ cup of refried beans onto each baked tostada and layer with ½ cup of shredded chicken in Tinga sauce, ¼ cup of shredded lettuce, 2-3 avocado slices, 2 tablespoons of diced tomatoes, and a tablespoon of Cotija cheese.
Repeat with the remaining tostadas and ingredients. Serve immediately and enjoy!