Ingredients
Slaw
- 3/4 cup shredded red cabbage
- 2 tsp fresh lime juice (or more to taste)
- 5 cilantro leaves
- Salt to taste
Chicken Tostadas
- 2 cups easy crock pot chicken salsa verde
- 6 tostada shells (Ortega brand suggested)
- 3/4 cup Mexican cheese, shredded part-skim
- Pickled jalapeño slices, optional
Instructions
- Prepare the Cabbage Slaw: In a bowl, combine the shredded red cabbage, fresh lime juice, chopped cilantro leaves, and salt to taste. Toss well and set aside so flavors can meld.
- Preheat the Oven: Heat your oven to 350°F (175°C) to get ready for crisping the tostada shells and melting the cheese.
- Assemble the Tostadas: Place the tostada shells evenly spaced on a baking sheet. On each shell, layer approximately 1/3 cup of the shredded salsa verde chicken, followed by 2 tablespoons of shredded Mexican cheese. Add pickled jalapeño slices if using.
- Bake: Insert the baking sheet into the preheated oven and bake for about 4 minutes, until the cheese is melted and the tostadas are crisp.
- Finish and Serve: Remove the tostadas from the oven and top each one with the prepared shredded cabbage slaw. Serve immediately and enjoy your flavorful salsa verde chicken tostadas!
Notes
- Choose part-skim Mexican cheese to keep the dish lighter but still flavorful.
- The pickled jalapeño slices add a nice heat but are optional depending on your spice preference.
- For an even quicker meal, use pre-shredded cabbage and pre-made chicken salsa verde.
- Adjust lime juice and salt in the slaw to balance freshness and seasoning according to taste.
- Serve immediately after topping to maintain tostada shell crispness.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
