Chicken and Citrus Slaw Tostadas

Cowgirl Cuisine

Written by Becky


A simple fun recipe for a nice late summer evening, Chicken & Citrus Slaw Tostadas. This recipe is in a cookbook called Cowgirl Cuisine, by Paula Disbrowe. Enamored by the title, my girlfriend, who is also a cowgirl at heart and from Texas, and I decided to make this for our husbands one evening. We had a beautiful dinner out on the patio with some Rose wine straight from California where our friend lives and works on a Vineyard.

Chicken & Citrus Slaw Tostadas
from Cowgirl Cuisine by Paula Disbrowe
serves 6

INGREDIENTS
Oil for frying
Six 60-inch corn tortillas
3 oz firm tofu, diced, (I replaced light mayo for this)
1/4 cup fresh lime juice
2 TB red wine vinegar
1 TB honey
1 TB dijon mustard
1 chipotle chile in adobo (use 1 or 2 from the can)
orange zest
1 tsp lime zest
kosher salt and freshly ground black pepper
1/2 head of small green cabbage, finely shredded (3 cups)
1/4 small red cabbage, finely shredded (1.5 cups)
1 small red onion, thinly sliced
1 large carrot, coarsely grated
3 TB finely chopped fresh cilantro
3.5 cups shredded roast chicken (I used a rotisserie chicken)
Lime wedges for garnish
Additional chopped chipotle chiles in adobo for garnish

DIRECTIONS
In a small skillet, heat oil over moderate heat. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada to paper towels to drain. Repeat with remaining tortillas.
In a food processor or blender, combine the tofu with the lime juice, vinegar, honey, mustard, and chipotle and process until smooth. Add 1/4 cups oil in a thin stream and process until creamy. Stir in the orange and lime zests and season the dressing with salt and pepper to taste.
In a large bowl, toss the cabbages, onion, carrot and cilantro; season to taste with salt and pepper. Add all but 3 TB of the dressing and toss. Set the tostadas on plates and mound the slaw o top. Add the chicken to the bowl and toss with the reserved 3 TB of dressing then add to the top of the slaw. Garnish with lime and chipotle, if desired.
* This recipe can be made over tortilla chips instead of tostada or as tacos in corn tortillas (un-fried). We made tacos with corn tortillas and snap peas on the side.

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Comments (2)

  1. exploring ur page for the first time and i am loving it here…me lives in Salt lake downtown too, will go thru ur reviews and ask u for suggestions for the next dinning experience around!!

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