Orders ship about 5-7 days after they are placed. Free shipping over $75!
Tostadas add a little variety to the taco night routine at our house, and they allow me to slather a layer of beans on them, which is a definite plus!
This recipe features our Instant Pot Pinto Beans with Mexican-Style Adobo, which have a creamy enough texture that no additional smashing or refrying is necessary. But refried beans work just as well.
For the citrusy cabbage slaw, I used an orange from my neighbor's tree, which happens to bear very sour oranges! If you find the slaw needs a little more sour flavor, I'd recommend just adding a splash of apple cider vinegar or lime juice at the end.
Chicken Adobo Tostadas with Citrus-Cabbage Slaw
8 tostada shellsAbout 2 cups Mexican Chicken AdoboAbout 2 cups Instant Pot Pinto Beans with Mexican-Style Adobo, or refried beansCabbage-Citrus Slaw (see below)Avocado, slicedQueso fresco or feta cheese, crumbled, for garnish
½ head red cabbage, sliced thin¼ red onion, sliced thinJuice of one orange1 tablespoon olive oil¼ cup cilantro leaves, chopped1 teaspoon salt
Spread a layer of beans on each tostada shell. I used about a 1/4 cup. Top each tostada with about 1/4 cup of chicken, a handful of slaw, avocado slices and a couple spoonfuls of crumbled queso fresco or feta cheese.
Comments will be approved before showing up.
Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!