Description
A quick and flavorful recipe for Salsa Verde Chicken Tostadas featuring tender chicken simmered in a zesty salsa verde, topped with fresh lime cabbage slaw, melted Mexican cheese, and optional pickled jalapeños, all served on crispy tostada shells. Perfect for a light and tasty meal ready in about 20 minutes.
Ingredients
Scale
Tostada Toppings
- 3/4 cup shredded red cabbage
- 2 tsp fresh lime juice (or more to taste)
- 5 cilantro leaves, chopped
- Salt, to taste
- Pickled jalapeño slices (optional)
Chicken and Base
- 2 cups easy crock pot chicken salsa verde
- 6 tostada shells (such as Ortega)
- 3/4 cup shredded Mexican cheese (part-skim)
Instructions
- Prepare the cabbage slaw: In a medium bowl, combine the shredded red cabbage with fresh lime juice, chopped cilantro leaves, and salt to taste. Toss well to mix and set this flavorful slaw aside to allow the flavors to meld.
- Preheat the oven: Heat your oven to 350°F (175°C) to ensure it’s ready for baking the tostadas.
- Assemble the tostadas: Arrange the tostada shells on a baking sheet. Evenly distribute about 1/3 cup of the shredded salsa verde chicken over each shell, followed by 2 tablespoons of shredded Mexican cheese, and add pickled jalapeño slices if using for a spicy kick.
- Bake until melty and crisp: Place the baking sheet in the preheated oven and bake for approximately 4 minutes, or until the cheese has melted beautifully and the tostada shells turn crisp.
- Add the finishing touch: Once baked, take the tostadas out of the oven and top each with a generous spoonful of the prepared lime cabbage slaw. Serve immediately to enjoy the perfect balance of textures and fresh flavors.
Notes
- For extra flavor, warm the salsa verde chicken before assembling.
- Customize toppings by adding avocado slices or sour cream if desired.
- Use part-skim cheese to keep the dish lighter without sacrificing melty texture.
- If you prefer spicier tostadas, add more pickled jalapeños or fresh diced jalapeños.
- To make the dish gluten-free, ensure tostada shells are made with corn and labeled gluten-free.
