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Chipotle Chicken Tostadas with Cilantro Radish Slaw and Sour Cream

Crispy tostadas topped with smokey chipotle chicken, tangy cilantro-lime cabbage slaw and topped sour cream.
Difficulty: Medium
Time: 35-40 min
This dish is Gluten-Free
Calories: 570 Fat: 11g Carbs: 15g Protein: 34g

Not unlike an open-faced taco, tostadas a fried corn tortillas that are crisped up to hold a boatload of flavor. We’re making a riff on a chicken tinga version with a locally-made chipotle sauce. Topped with a fresh veggie slaw, this is perfect patio food!

Ingredients
Corn tortillas
Ketchup
Chipotle sauce
Lime
Cilantro
Green Cabbage
Garlic
Radishes
Sour cream
Chicken breasts

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

2 Medium sauté pans

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Zest lime; cut in half then juice. Thinly slice cabbage. Thinly slice radishes. Mince garlic. Tear cilantro leaves and stems into pieces. Remove chicken from package; rinse and pat dry.

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Step 2: PREP CHICKEN

Place chicken breasts in a cutting board and cover with plastic. Pound using a meat mallet or heavy pan until ¼" thick. Season with a pinch of salt and pepper.

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Step 3: COOK CHICKEN

Heat 1 Tbsp oil in medium sauté pan over medium heat. Sear chicken on both sides until golden brown, about 2-3 min per side. Add 1 cup water, ketchup, garlic and chipotle sauce and stir around to combine. Reduce heat to medium-low; cover and simmer 20 min until fully cooked. Remove lid and pull chicken into shreds using two forks. Cook 1-2 min over medium heat until liquid has been absorbed completely. While chicken is cooking, begin making the slaw (Step #4).

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Step 4: MAKE THE SLAW

Place cabbage, lime juice, 1 tsp lime zest, 1 Tbsp. warm water and a pinch of salt and pepper in medium bowl. Massage cabbage with medium force using both hands until it has softened, about 2 min. Set aside. USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: FRY TORTILLAS

Heat 1 Tbsp. oil in medium sauté pan over medium-high heat. Fry each tortilla 3-60 sec per side until golden brown. Add more oil if needed in between tortilla additions. Remove from pan and set on a paper towel to drain.

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Step 6: PLATE YOUR DISH

Add radishes and cilantro to slaw, mixing to incorporate. Top each tortilla with chicken, slaw and a dollop of sour cream. Enjoy!