Yes, we shared a Mexican-inspired recipe on the blog last Friday, but we couldn’t resist featuring this superb south-of-the-boarder dish today. This recipe is courtesy of the fabulous blog, Camille Styles and is super easy to prepare and even more delicious. We recommend adding last week’s recipe for tomatillo guacamole to really knock it out of the park.
Baja Chicken Tostadas
Serves 4
- 8 crispy tostada shells
- juice from 2 limes
- 1 tsp agave syrup
- 1 tsp olive oil
- 1 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 large carrot, coarsely grated
- 1 can refried black beans
- 2 cups shredded roast chicken
- 1/2 cup cilantro leaves, stems removed
- lime wedges
- In a small bowl, whisk together the lime juice, honey and oil. In a medium bowl, toss together cabbage, carrots and lime juice mixture. Let marinate for 10 minutes.
- Warm black beans in a saucepan set over medium-low.
- On each tostada shell, spread a thin layer of refried black beans, then top with marinated slaw and 1/4 cup chicken. Garnish with cilantro sprigs, and serve each with hot sauce and lime wedges.