Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist

Chicken Tinga Tostadas are all about contrast—crispy, creamy, crunchy, and saucy layers stacked together to create a dish that’s both comforting and exciting.

This version takes a slightly unexpected turn, pairing a sweet-heat, Asian-inspired Chicken Tinga with classic tostada elements.

The result is a bold, satisfying fusion that feels familiar, such as with these BBQ Chicken & Roasted Garlic Black Bean Tostadas, yet fresh.

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The key to a great tostada is its ingredients. The use of Chicken Tinga brings sweet, spicy, and umami-rich depth.

When paired with creamy refried black beans, crisp red cabbage, guacamole salsa verde, Mexican crema softens the heat, while cotija cheese ties everything together with a salty finish.

This dish is a fusion you’ll want to make again and again. It’s unexpected, satisfying, and incredibly simple to prepare.

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This isn’t your traditional tostada—it’s a fun, modern fusion that respects tradition while offering something entirely new.

These Asian-inspired Chicken Tinga Tostadas, like these Asian-Inspired Smashed Pork Gyoza Tacos, deliver bold flavor, satisfying texture, and vibrant presentation in every bite. 

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Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist

1½ cups prepared Asian-Style Chicken Tinga – Find Recipe HERE

3/4 cup guacamole salsa verde – Find Recipe HERE

For The Marinated Red Cabbage

1½ cups finely shredded red cabbage

1 tablespoon rice vinegar

1 teaspoon sugar

Pinch of salt

For the Tostadas

6 crispy corn tostada shells

1 15-ounce can black beans, drain, rinsed

1 green onion, chopped

1 tablespoon chicken broth

1 tablespoon pepper jelly, optional

1/4 cup heavy cream

1/2 cup crumbled cotija cheese

Mexican crema, for drizzling

Prepare the Marinated Red Cabbage

In a medium bowl, toss the shredded red cabbage with the rice vinegar, sugar and salt. Let sit for 10–15 minutes to lightly soften and marinate.

With a non-stick skillet over medium heat, add 1 tablespoon. When oil starts to shimmer, add chopped green onion, chicken broth, and rinsed black beans.

Stir mixture as it warms, about 2 minutes. Using a potato smasher, smash mixture completely. Add heavy cream, mix in until thoroughly combined.

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If using, add pepper jelly, mix in. Remove skillet from heat and set aside until ready to use.

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Have the guacamole salsa verde ready and chilled or at room temperature.

Assemble the Tostadas

Place a tostada shell on a plate.

1. Spread a generous layer of refried black beans over the base.

2. Spoon warm Asian-Style Chicken Tinga on top.

3. Spoon a small amount of marinated red cabbage, followed by guacamole salsa verde.

4. Sprinkle with cotija cheese and a light drizzle of Mexican crema.

Repeat with remaining tostadas.

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Try These Fusion Favorites

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