Description
A delicious and easy-to-make dish featuring crispy tostada shells topped with savory chicken salsa verde and fresh cabbage slaw.
Ingredients
Scale
- 8 pieces Tostada Shells (Ortega) (These crispy shells serve as the perfect base for your toppings.)
- 2 cups Easy Crock Pot Chicken Salsa Verde (warmed) (This flavorful chicken is the star of your dish.)
- 1 cup Mexican Cheese (shredded part-skim) (A blend of cheddar and Monterey Jack works well.)
- 2 cups Shredded Red Cabbage (Feel free to use green cabbage if preferred.)
- 2 tablespoons Fresh Lime Juice (Adjust according to your taste.)
- 0 cups Cilantro Leaves (Omit if you’re not a fan.)
- to taste Salt (Brings out all the flavors beautifully.)
- 0 cups Pickled Jalapeño Slices (For those who like a kick of heat.)
Instructions
- In a medium bowl, combine shredded red cabbage, fresh lime juice, chopped cilantro leaves, and a pinch of salt. Toss everything together and set aside.
- Preheat your oven to 350°F (175°C). Gather your baking sheet.
- Place a layer of tostada shells on your baking sheet. Spoon warmed Easy Crock Pot Chicken Salsa Verde onto each tostada and sprinkle shredded Mexican cheese on top.
- Bake for about 4 minutes until cheese is melted and bubbly.
- Remove from oven and top each tostada with the prepared cabbage slaw and optional pickled jalapeño slices.
- Serve immediately for best texture and flavor.
Notes
- Feel free to add other toppings such as avocado or sour cream if desired.
- Enjoy this dish warm for the best flavors.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg