Chicken Tostadas with Cilantro Slaw

So it’s Taco Tuesday. And eeeeeeeeeeeeveryone is having tacos. But not you. No, you are a rule-breaker, a mold-shatterer, a trailblazer, discontent with following the herd, hell-bent on changing the way the game is played and thus, Taco Tuesday is out. It’s all about Tostada Tuesday now, baby!

First and most importantly, these are amazingly nummy. The chicken is tender, moist and flavorful, the slaw adds a cool, fresh, textural element with a hint of citrus, and the warm, salted, slightly crunchy tostada shells knock this shizz out of the park. I like to pile mine high with creamy avocado, shredded white cheddar and a tiny, little hit of sour cream. I’m pretty sure they serve these in Heaven.

A close second, they are actually pretty simple to throw together. Toss the chicken in the crockpot in the morning, take a few minutes to make the slaw an hour or two before tostada time, then at the magic hour, fry up the tortillas (you can use store-bought, but homemade tortillas – which you can make in advance and keep in the fridge or freezer – really up your game here). A couple minutes of shredding the chicken and setting out all the fixin’s, and hellooooooooooooo Tostada Tuesday!

And that. is how. you blaze. a trail.

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Chicken Tostadas with Cilantro Slaw

A delish Taco Tuesday shake-up!! Cooking the chicken in a crockpot makes it easy to throw together.

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Servings

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Ingredients

• Chicken:
• 2 lbs boneless skinless chicken thighs
• 1 bottle beer 12 oz, I used Dos Equis
• 1 onion coarsely chopped
• 5 cloves garlic minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Cilantro Slaw:
• 1/2 head small cabbage shredded
• 1/4 cup chopped cilantro
• 1 lime juiced
• 1 orange juiced
• 2 Tbsp sour cream
• sea salt and black pepper to taste
• Tostada shells:
• 12 corn tortillas Click here for my super simple corn tortilla recipe.
• Coconut oil for frying
• sea salt
• Optional Toppings:
• sliced avocado
• shredded cheddar cheese
• sour cream

Servings MetricUS Imperial Ingredients Chicken: 2 lbs boneless skinless chicken thighs 1 bottle beer 12 oz, I used Dos Equis 1 onion coarsely chopped 5 cloves garlic minced 1 tsp chili powder 1 tsp smoked paprika 1 tsp cumin 1/2 tsp sea salt 1/4 tsp black pepper Cilantro Slaw: 1/2 head small cabbage shredded 1/4 cup chopped cilantro 1 lime juiced 1 orange juiced 2 Tbsp sour cream sea salt and black pepper to taste Tostada shells: 12 corn tortillas Click here for my super simple corn tortilla recipe. Coconut oil for frying sea salt Optional Toppings: sliced avocado shredded cheddar cheese sour cream

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Instructions

1. Place the coarsely chopped onion into a crockpot, lining the bottom.
2. Place the chicken thighs on top of the onion, then sprinkle the minced garlic, chili powder, smoked paprika, cumin, salt and pepper over the chicken.
3. Slowly add the beer and cook on low for 8 hours (recommended) or high for 4 hours.
4. To make the slaw (an hour or two before serving), combine the lime and orange juices with the sour cream in a medium bowl, seasoning to taste with sea salt and black pepper, then toss with the shredded cabbage and cilantro. Cover and let it mingle in the fridge for a bit, maybe an hour or two.
5. To make the tostada shells, heat the coconut oil (enough to provide about 1/2 inch of frying liquid) over medium heat in a small or medium frying pan.
6. When the oil is hot, add a tortilla, frying it for a minute or so, or until it starts to become golden on the underside, then flip it with tongs to fry the other side for another minute or so, until golden. Remove to a plate lined with paper towels and sprinkle with a bit of sea salt.
7. Repeat this process with all the tortillas until you have your desired number of tostada shells.
8. When the chicken is cooked through, shred it with two forks and remove with a slotted spoon to a serving dish.
9. To serve, put a tostada shell on a plate, plop some chicken and cilantro slaw on top, add your desired toppings and stuff. yo. face.