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Chipotle Tostadas are crunchy, fresh and easy to make.  A crispy homemade tostada shell piled with savory ground turkey (or meat of your choice!), avocado cream and fresh pineapple salsa.  So good and so easy!

Chipotle Tostadas with Pineapple Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: 8 Tostadas 1x
  • Category: dinner
  • Method: oven and stove top
  • Cuisine: Mexican
  • Diet: Gluten Free


Chipotle Tostadas w/ fresh pineapple salsa, savory ground turkey (or chicken or vegan ground meat), avocado cream & crispy homemade tostada shell. Vegan-adaptable.


Units Scale

Pineapple Salsa

  • 2 cups fresh pineapple, diced in 1/4″ cubes
  • 1/4 cup white onion, diced small
  • 1/4 teaspoon chipotle powder
  • 1/2 cup cilantro, finely chopped
  • juice of 1 lime about 3 tablespoons (more or less depending on how sweet the pineapple is)
  • 1/8 sea salt

Avocado Crema

  • 1 avocado
  • juice of a lime
  • 1/2 cup sour cream (dairy-free if preferred or greek yogurt is good too)
  • 1/8 teaspoon salt

Tostada Meat

  • 1 white onion
  • 2 garlic cloves, minced
  • 1 pound ground turkey (or ground chicken, ground beef, or ground meat substitute)
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, minced)
  • 1/2 teaspoon cumin
  • 3/4 teaspoon sea salt
  • 1 tablespoon tomato paste
  • 3 tablespoons water


  • shredded lettuce (or cabbage)
  • cojita or feta crumbles
  • cilantro
  • lime wedges


  1. Make Tostada Shells: Brush or spray both sides of corn tortillas with oil and bake o a sheet pan in the oven at 350 for 5 minutes then flip and bake 5-8 minutes more until crispy and lightly toasty.
  2. Make the Salsa: Mix together the diced pineapple, onion, chipotle powder, cilantro, lime juice and salt.  Set aside.
  3. Make the Avocado Cream: Mash the avocado with lime juice, sour cream, and salt until smooth and creamy.
  4. Cook the Meat: In a bowl mix together chipotle powder, chili powder, oregano, cumin, sea salt, and tomato paste.  Add in the ground turkey mixing until just combined with the spices.  Don’t over-mix as it can toughen the meat.  Set this aside while you start sautéing the onions with avocado oil in a pan over medium heat for 5 minutes, add in the garlic and sauté for another minute.  Add meat, spreading it out in clumps until it is brown on one side and then flip over to the other side.  Break up with a metal spatula into crumbles and remove from heat when it is cooked though.
  5. Assemble Tostados:
    • spread avocado cream on a crispy tortilla
    • layer with ground turkey
    • top with pineapple salsa
    • add shredded lettuce & fresh cilantro
    • add (optional) cojita or feta crumbles
    • serve with lime wedges


Filling and salsa will keep up to 3 days in the fridge. Avocado Cream is best used day of serving.

If using the Vegan Chorizo feel free to saute onion and garlic, add the vegan chorizo to the pan and skip the salt and spices.


  • Serving Size: 1 Tostada
  • Calories: 258
  • Sugar: 7.5 g
  • Sodium: 292.1 mg
  • Fat: 11.2 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 27.9 g
  • Fiber: 5.1 g
  • Protein: 15.7 g
  • Cholesterol: 41.4 mg