Cajun Chicken Tostadas

Time 30 min
Difficulty Easy
Serves 4


Tegel Free Range Meal Maker Sliced Cajun 260G SHOP WITH MENUAID

      Quick Pickled Onion:

  • 1 small red onion, thinly sliced
  • ¼ cup vinegar
  • Pinch of salt & sugar

      Quick “Guac:”

  • 1 avocado
  • Large handful coriander
  • 1 tablespoon jalapeño brine
  • 2 tablespoons jalapeños
  • Juice of a lime
  • ¼ teaspoon salt


  1. Place the red onion in a bowl with the vinegar, salt and sugar. Leave to sit for as long as possible, or overnight in the fridge.
  2. To make the tostadas, preheat the oven to 200°C bake. Lightly brush or spray the tacos on each side with oil, and prick with a fork. Place in the oven for 4 minutes, then flip and bake for a further 2 minutes until crisp and golden. Remove from oven and set aside.
  3. Add the avocado, lime juice, jalapeño brine, jalapeños, coriander & salt to a bullet blender or food processor and blitz until combined. Alternatively, dice and mash all the ingredients together for chunkier guac.
  4. When you’re ready to serve, spread each tostada with a large spoonful of refried beans, top with a spoonful of guac and a small handful of shredded cabbage. Add a few slices of Cajun chicken, and garnish with a squeeze of lime, pickled red onions and coriander.

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