Chicken Tostadas with Cilantro Slaw
A delish Taco Tuesday shake-up!! Cooking the chicken in a crockpot makes it easy to throw together.
Ingredients
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.