Chicken Tinga Tostadas with Carrot Slaw (Mexican)

Crispy tostadas topped with flavorful shredded chicken tinga and a refreshing carrot slaw.

Ingredients

• 1.5 lbs Chicken breasts
• 1 can (680 ml) Diced tomatoes
• 1 cup Carrots, shredded
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 Chipotle peppers in adobo sauce, chopped
• 2 tbsp Apple cider vinegar
• 6 Tostadas
• 1/4 cup Mayonnaise
• 1 tbsp Lime juice
• 1 tsp Dried oregano
• 1/2 tsp Cumin
• To taste Salt and pepper
• 1 Avocado, sliced (optional)
• To taste Cilantro, chopped (optional)

Instructions

1. Place chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until cooked through. Shred with two forks; reserve 1/2 cup of the cooking liquid.
2. In a saucepan or Dutch oven, heat 1 tbsp olive oil. Sauté onion until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
3. Stir in chopped chipotle peppers, diced tomatoes, apple cider vinegar, dried oregano, cumin, salt, and pepper. Add the reserved chicken cooking liquid. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Stir in shredded chicken and cook for another 5 minutes, ensuring chicken is well coated with the sauce.
5. In a small bowl, mix shredded carrots with mayonnaise and lime juice. Season with salt and pepper.
6. Warm the tostadas in the oven or on a dry skillet until slightly crisp.
7. Top tostadas with chicken tinga, carrot slaw, sliced avocado, and chopped cilantro (if using).

Cuisine: Mexican

Suitability:

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner