Chicken and coleslaw tostada

Method

• 1
  Heat the oil in a large frying pan over medium-high heat. Cook tortillas, 2 at a time, for 30 seconds each side or until golden and crisp. Drain on paper towel.
• 2
  Meanwhile, combine the chicken, coleslaw, radish and chilli in a large bowl. Season. Squeeze over the lime juice. Toss to combine.
• 3
  Spread the avocado over each tortilla. Place on a plate. Top with the chicken salad, sprinkle over the coriander and drizzle with aioli.