Chicken and coleslaw tostada

Chicken and coleslaw tostada

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Add creamy avo and zingy lime, then chilli and radish for heat and crunch!

The ingredient of Chicken and coleslaw tostada

  1. 2 tbs rice bran oil
  2. 4 small white corn tortillas
  3. 2 cups shredded barbecue chicken
  4. 2 cups fresh bought raw coleslaw
  5. 4 radishes, trimmed, thinly sliced
  6. 1 small fresh red chilli, thinly sliced
  7. 1 lime, juiced
  8. 1/2 cup mashed avocado
  9. 1/2 cup fresh coriander sprigs
  10. Chipotle aioli, to serve

The instruction how to make Chicken and coleslaw tostada

  1. Heat the oil in a large frying pan over medium-high heat. Cook tortillas, 2 at a time, for 30 seconds each side or until golden and crisp. Drain on paper towel.
  2. Meanwhile, combine the chicken, coleslaw, radish and chilli in a large bowl. Season. Squeeze over the lime juice. Toss to combine.
  3. Spread the avocado over each tortilla. Place on a plate. Top with the chicken salad, sprinkle over the coriander and drizzle with aioli.

Nutritions of Chicken and coleslaw tostada

fatContent: 443.823 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 28 grams protein
sodiumContent:

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