Pan-Fried Salbutes with Pickled Red Onion and Avocado

By · Reviewed by AislePrompt Editorial · ·

Traditional Yucatecan pan-fried tortillas topped with shredded chicken, pickled red onions, and creamy avocado slices for a flavorful snack. This mexican-inspired snacks ready in about 65 minutes turns masa harina, warm water, cooked shredded chicken into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 250 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 8 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup white vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and 1 medium thinly sliced red onion. Stir well and let it sit at room temperature for at least 30 minutes to pickle.
  2. Step 2: In a large bowl, mix 2 cups masa harina with 1 teaspoon salt and gradually add 1 1/4 cups warm water, kneading until a soft dough forms that holds together but is not sticky.
  3. Step 3: Divide the dough into 8 equal balls. Using a tortilla press or rolling pin, flatten each ball between two sheets of plastic wrap into 5-inch diameter discs.
  4. Step 4: Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Fry each tortilla disc for 2 minutes per side until puffed and golden, then drain on paper towels. Repeat with remaining dough, adding more oil as needed.
  5. Step 5: Warm 2 cups cooked shredded chicken in a pan or microwave.
  6. Step 6: To assemble each salbute, top each fried tortilla with about 1/4 cup warm shredded chicken, a generous spoonful of pickled red onions, 2-3 slices of ripe avocado, and sprinkle with 1/4 cup chopped fresh cilantro.
  7. Step 7: Serve immediately with 4 lime wedges to squeeze over the top for bright acidity.

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Frequently asked questions

How long does Pan-Fried Salbutes with Pickled Red Onion and Avocado take to make?

Total time is about 65 minutes (45 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Salbutes with Pickled Red Onion and Avocado?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Pan-Fried Salbutes with Pickled Red Onion and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Salbutes with Pickled Red Onion and Avocado for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Salbutes with Pickled Red Onion and Avocado?

Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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