20 Minute Adobo Chicken Tostadas


ground chicken tostadas-2.jpg

This recipe is the quintessential weeknight dinner: super simple and quick, but with bold flavors that almost anyone will love. Although I’m not normally a big fan of ground chicken, it has its perks and place: it cooks super quick and is a pretty neutral palette, allowing it take on whatever seasoning and sauce you add to it. Flavor also builds quickly, which is key for any weeknight meal.

While the chicken is cooking, bake up some tortillas in the oven so they’re nice and crispy and make a “lazy guac”- my go to for when I want guac, but am making it just for myself or am tight on time/ingredients. It’s just avocado, fresh lime juice, and salt.

Another perk of this chicken- it can be used for leftovers in a variety of ways- my favorite are different types of Chipotle-style bowls with rice and a salad. I keep this clean and gluten free by using @siete taco seasoning and almond flour tortillas- highly recommend both!

20 Minute Adobo Chicken Tostadas
Difficulty: 1
Serves 3-4
Time: 20 minutes

  • 1 tablespoon olive oil

  • 1 pound ground lean chicken

  • 2 tablespoons siete taco seasoning

  • 1/2 cup canned tomato sauce/puree

  • 2 tablespoons adobo sauce (from can of adobo peppers)

  • 1/2 yellow onion, diced

  • 1 tablespoon tomato paste

  • 3/4 teaspoon kosher salt


  • Tortillas, 1-2 per person (I like Siete almond flour tortillas)

  • 2 ripe avocados

  • juice of 1-2 limes (I like to always get two just in case. Sometimes you get a lot of juice from a lime, other times not so much)

  • kosher salt, to taste

  • 1 cup shredded red cabbage


  1. If making tortillas, preheat oven to 425.

  2. Heat a large saute pan over low to medium heat. Add in onions and saute until translucent, about 3 minutes.

  3. Add in all remaining ingredients to the pan and stir to coat the chicken evenly in the sauce and spices. Continue to heat over medium heat until the liquid has evaporated and tomato sauce has thickened and chicken is fully cooked, about 5-7 minutes (it’s important to not overcook or the chicken will bey dry!).

  4. Meanwhile, bake the tortillas and make the guac.

  5. Bake the tortillas: Spray tortillas lightly with oil and then place on a baking sheet lined with parchment or foil. Bake until just golden and crispy, about 7 minutes.

  6. Make the guac: Add avocado to a medium bowl. Mash with a fork. Add in juice of lime and a generous sprinkle of salt and mix. Taste and adjust as desired by adding in more lime juice and/or salt.

  7. Assemble: Place ground chicken on top of tortilla and top with red cabbage and guac. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your custom text © Copyright 2020. All rights reserved.