Ingredients:

  • 1 lb Rotisserie chicken, skin removed and finely shredded
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 2 tbsp chicken stock
  • 8 corn tostada shells
  • 1.5 cups refried beans, warmed
  • 0.5 cup Mexican crema
  • 2 cups green cabbage, finely shredded
  • 0.5 cup Cotija cheese, crumbled
  • 1 large avocado, sliced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup pickled red onions
  • 4 radishes, thinly sliced

Instructions:

  1. Prep the cold slaw. Toss the 2 cups shredded cabbage with the 1 tbsp lime juice and a pinch of salt.
  2. Shred the chicken. Pull the 1 lb rotisserie chicken into fine strands, discarding the skin and bones.
  3. Warm the beans. Heat the 1.5 cups refried beans in a saucepan over medium low until they are smooth and bubbling.
  4. Bloom the spices. Place the shredded chicken in a skillet with the 1 tsp cumin and 1 tsp smoked paprika.
  5. Add the liquid. Pour in the 2 tbsp chicken stock and sizzle for 3 minutes until the liquid evaporates and coats the meat.
  6. Toast the shells. Place the 8 tostada shells in a 350°F (180°C) oven for 2 minutes until they smell toasted and fragrant.
  7. Apply the base. Spread a thick layer of beans onto each shell, going almost to the edge.
  8. Layer the protein. Distribute the seasoned chicken evenly over the bean layer.
  9. Top with crunch. Add a generous handful of the cabbage slaw followed by the 1 large sliced avocado and 4 sliced radishes.
  10. Add the garnish. Finish with 0.5 cup Mexican crema, 0.5 cup Cotija cheese, 0.5 cup cilantro, and 0.25 cup pickled red onions.