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Chicken Tostadas with Chipotle Coleslaw


1 cup purple cabbage, shredded 1 cup white cabbage, shredded 1 large carrot, grated ½ red capsicum, thinly sliced ½ yellow capsicum, thinly sliced 1 large stalk of celery, diced ½ medium red onion, thinly sliced 1 cup fresh coriander, ripped into small pieces

Dressing (combine all in a food processor and puree) 2/3 cup mayonnaise juice from 1 small lime 1 clove of fresh garlic 1 La Morena Chipotle chilli with 1 tsp of the adobo sauce (sauce within the can) 1 tsp maple syrup salt and cracked black pepper to taste

8 corn Tio Pablo corn tortillas

1 chicken breast, fried in light oil and then shredded with a fork safflower oil to coat tortillas 1 cup grated tasty cheese Directions: Brush oil onto both sides of the corn tortillas, place onto a tray lined with baking paper and bake in the oven at 200 degrees for 5 minutes

Take tray out and add a sprinkle of cheese onto the top of each tortilla and place back into the oven until cheese is melted and crunchy


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