I became addicted to lime slaw on a trip to Nicaragua. They serve a lime slaw, like a salad, on top of yucca and topped with pork rinds. Sounds awful, but it’s really good. Anyway, the healthiest part of that dish was the lime slaw and I started using lime to dress cole slaw instead of mayonnaise and just use very little oil.
Tostadas traditionally have a fried shell, but I often just lightly pan fry the shell to make it healthier. I prefer corn tortillas, but if you want a faster assembly, just use premade tostada shells.
For the healthiest option, skip the sour cream and pan fry the corn tortillas instead of using tostada shells.
Chicken Tostadas with Lime Slaw
4 corn tortillas or tostada shells
¾ cup sliced, skinless rotisserie chicken
1 cup cole slaw mix
½ teaspoon cumin seed
1 teaspoon sugar
½ teaspoon canola oil
1 ½ tablespoons fresh lime juice
2 tablespoons chopped cilantro
Salt and pepper to taste
Salsa (red or green is good)
Tomato slices (optional)
First, whisk together sugar, cumin, oil, lime juice and cilantro. In another bowl, add this mixture to cole slaw mix, stir to thoroughly coat slaw, and set aside.
Slice your chicken and set aside. Slice avocado and set it aside.
Place desired amount of refried beans, about 1 tablespoon per tortilla, in a bowl, cover and microwave for 20 seconds. Stir and heat more, if necessary.
If using corn tortillas, use a large non-stick skillet and head the pan over medium heat. Add cooking spray or a little canola oil. When hot, add tortillas and cook about 3 minutes per side.
Then assemble tostadas: spread beans on the shell, then chicken, salsa, slaw, sour cream and slice avocado.
I added tomato slices but it was more for the photo. With the salsa, you don’t really need more tomato.
Enjoy. Look how beautiful this is … They say you know you’re eating healthy, when you’ve got a rainbow of colors on your plate and you sure do here.