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Chicken and coleslaw tostada

  • 0:07 Prep
  • 4 Servings


  • 2 tbs rice bran oil
  • 4 small white corn tortillas
  • 2 cups shredded barbecue chicken
  • 2 cups fresh bought raw coleslaw
  • 4 radishes, trimmed, thinly sliced
  • 1 small fresh red chilli, thinly sliced
  • 1 lime, juiced
  • 1/2 cup mashed avocado
  • 1/2 cup fresh coriander sprigs
  • Chipotle aioli, to serve


  • 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.

Source: taste.com.au


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