Chicken Adobo Tostadas with Citrus-Cabbage Slaw
Chicken Adobo Tostadas with Citrus-Cabbage Slaw
Chicken Adobo Tostadas with Citrus-Cabbage Slaw
By Erica Perez
4
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.
Ingredients
- 8 tostada shells
- About 2 cups Mexican Chicken Adobo
- About 2 cups Instant Pot Pinto Beans with Mexican-Style Adobo, or refried beans
- Cabbage-Citrus Slaw (see below)
- Avocado, sliced
- Queso fresco or feta cheese, crumbled, for garnish
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- ½ head red cabbage, sliced thin
- ¼ red onion, sliced thin
- Juice of one orange
- 1 tablespoon olive oil
- ¼ cup cilantro leaves, chopped
- 1 teaspoon salt
Directions
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.
