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Chipotle Tostada Bites
These Chipotle Tostada Bites are such a great appetizer treat! They are placed on top of crispy tortillas, a quick cabbage slaw with a homemade Tinga inspired sauce that is to die for!
It starts off with a chipotle (Tinga) inspired sauce, then a homemade quick slaw and crispy (mini!) tostadas.
Ingredients for this recipe
- Onion
- Tomatoes
- Chipotle
- Garlic
- Lime juice
- Cabbage
- Cilantro
- Vinegar
- Tortillas
- Jalapeno & Avocado
- Protein of choice (we’re using plant chicken that we’ve shredded)
Steps to make this recipe
Preheat your oven to 400 degrees f. In an oven safe dish or pan, add in your tomatoes and onions with a drizzle of olive oil and salt and pepper. Roast until charred and cooked, about 30-45 minutes.
Finish your sauce. Transfer to a blender with any juices leftover with your chipotle in adobo sauce, garlic cloves, lime juice, water as well as salt and pepper. Blend until smooth. Set aside.
In the meantime, make your mini tostadas. Using a 3-inch biscuit cutter, cut 2-3 rounds out of each tortilla.
Warm your oil of choice in a large or deep frying pan and add in your tortilla rounds. Fry until crisp, flipping halfway (if needed). Set aside on paper towels to drain any excess oil.
While you’re frying your tostadas, make your slaw. Add in your cabbage, cilantro, olive and vinegar to a bowl and mix well until combined. Let marinate in the fridge for up to 20 minutes while frying, to allow the vinegar and salt to soak through.
Next, in a skillet, make your protein of choice (we’re using plant chicken) remove and shred. Add back in the pan and toss with your chipotle sauce until fully combined.
Time to assemble! Add your chipotle mixture on the tostada, finish off with your cabbage slaw, a slice of avocado, sliced jalapeño (optional) and a squeeze of lime juice. Repeat and place all your appetizers on a platter, serve!
More appetizers to check out:
- Baked Camembert with Honey and Chili Flakes
- Seared Ahi Tuna Cucumber Bites with Wasabi Mayo
- Crispy Smashed Potatoes with Gochujang Spicy Mayo
- Gravlax and Dill Yogurt Crostini
Chipotle Tostada Bites
Ingredients
For your chipotle (Tinga sauce)
- 1 yellow onion quartered
- 4 Roma tomatoes cut in half
- 2 tablespoons olive oil
- 4 canned chipotle’s in adobo sauce
- 3 garlic cloves
- Juice of 1 lime
- 1/4th cup water
- Salt and pepper to taste
For your slaw
- 1/2 green cabbage thinly sliced
- 1/2 small bundle of cilantro roughly chopped
- 1/4th cup olive oil
- 2 tablespoons vinegar
- Salt and pepper to taste
For your tostadas
- 1 pound protein of your choice shredded
- 7 6 1/2 inch corn tortillas
- Canola or vegetable oil for frying
- Top with sliced jalapeño and avocado and lime squeeze
Instructions
- Preheat your oven to 400 degrees f. In an oven safe dish or pan, add in your tomatoes and onions with a drizzle of olive oil and salt and pepper. Roast until charred and cooked, about 30-45 minutes.
- Finish your sauce. Transfer to a blender with any juices leftover with your chipotle in adobo sauce, garlic cloves, lime juice, water as well as salt and pepper. Blend until smooth. Set aside.
- In the meantime, make your mini tostadas. Using a 3-inch biscuit cutter, cut 2-3 rounds out of each tortilla.
- Warm your oil of choice in a large or deep frying pan and add in your tortilla rounds. Fry until crisp, flipping halfway (if needed). Set aside on paper towels to drain any excess oil.
- While you’re frying your tostadas, make your slaw. Add in your cabbage, cilantro, olive and vinegar to a bowl and mix well until combined. Let marinate in the fridge for up to 20 minutes while frying, to allow the vinegar and salt to soak through.
- Next, in a skillet, make your protein of choice (we’re using plant chicken) remove and shred. Add back in the pan and toss with your chipotle sauce until fully combined.
- Time to assemble! Add your chipotle mixture on the tostada, finish off with your cabbage slaw, a slice of avocado, sliced jalapeño (optional) and a squeeze of lime juice. Repeat and place all your appetizers on a platter, serve!
