Spicy Chipotle Chicken Tostadas with Mango Salsa
Crispy corn tostadas are topped with tender, shredded chicken simmered in smoky chipotle peppers and spices. A vibrant and cooling mango salsa provides a sweet and tangy contrast to the heat, making this a satisfying and flavorful lunch.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
In a large skillet, add chicken breasts, chipotle peppers with adobo sauce, chicken broth, cumin, oregano, garlic powder, salt, and black pepper. Bring to a simmer over medium heat.
~15 min - 2
Cover and cook for 15-20 minutes, or until chicken is cooked through. Remove chicken from skillet, shred with two forks, and return to the skillet with the sauce. Stir to combine.
~20 min - 3
While the chicken is cooking, prepare the mango salsa. Dice the mango, finely chop the red onion and cilantro, and mince the jalapeno (remove seeds for less heat).
~10 min - 4
In a medium bowl, combine the diced mango, chopped red onion, chopped cilantro, minced jalapeno, and lime juice. Stir to combine and set aside.
- 5
To assemble, spread a generous portion of the chipotle chicken mixture onto each tostada shell.
- 6
Top each tostada with a spoonful of the fresh mango salsa.
Tips
- For extra flavor, you can pan-fry the tostada shells for a minute or two until slightly crispier.
- Leftover chipotle chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated for other meals.
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