Ingredients:

  • 1 large red onion, thinly sliced (150g)
  • 0.5 cup apple cider vinegar (120ml)
  • 1 tsp granulated sugar (4g)
  • 0.5 tsp sea salt (3g)
  • 0.5 cup warm water (120ml)
  • 3 cups rotisserie chicken, shredded (450g)
  • 1 tsp smoked paprika (2g)
  • 0.5 tsp cumin (1g)
  • 2 tbsp fresh lime juice (30ml)
  • 1 tbsp extra virgin olive oil (15ml)
  • 8 corn tortillas
  • 2 large ripe avocados (400g)
  • 1 cup refried black beans, warmed (240g)
  • 0.5 cup cotija cheese, crumbled (60g)
  • 0.25 cup fresh cilantro, chopped (15g)
  • 2 tbsp vegetable oil for frying (30ml)

Instructions:

  1. In a small bowl, whisk together the warm water, vinegar, sugar, and salt until dissolved. Submerge the sliced red onions and let sit for at least 10 minutes to pickle.
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Fry each corn tortilla for 45–60 seconds per side until mahogany-colored and stiff. Drain on paper towels and season with a pinch of salt.
  3. In a medium bowl, toss the shredded rotisserie chicken with olive oil, lime juice, smoked paprika, and cumin until well coated and warmed through.
  4. Spread a thin layer of warmed refried beans and mashed avocado onto each tostada shell. Top with the seasoned chicken, pickled onions, crumbled cotija cheese, and fresh cilantro.