Charred Chipotle Chicken Tostadas

Nutrition per serve

Ingredients

• 200g cabbage
• 1bunch coriander
• 1pcs lime
• 20g chipotle in adobo sauce
• 300g chicken thigh fillets
• 6pcs flour tortillas
• 30ml vegetable oil
• 10ml tomato sauce
• 5ml honey
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage using a sharp knife or mandoline. Pick the coriander leaves and finely chop the stems. Finely grate the lime zest, then juice half the lime. Cut the remaining lime into wedges.
2. Step 2 — Cook chicken
   Combine half the chipotle (see Make it milder), 1 tbs vegetable oil, 2 tsp tomato sauce and 1 tsp honey in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken, turning occasionally, for 10-12 mins until browned and cooked through. Remove from the pan.
3. Step 3 — Make slaw
   Meanwhile, preheat the grill to high. Combine 2 tsp lime juice and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Add the cabbage, coriander leaves and stems and lime zest and toss to combine.
4. Step 4 — Grill tortillas
   Brush both sides of the tortillas with 2 tsp vegetable oil and put on a large oven tray (don't worry if they overlap slightly). Grill the tortillas for 2 mins each side or until crisp (if they puff up, prick them with the tip of a knife to release the air).
5. Step 5 — Serve up
   Slice the chicken. Combine the remaining chipotle and 2 tbs mayonnaise in a bowl. Divide the tostadas, slaw and chicken among plates. Dollop with the chipotle mayo and serve with the lime wedges for squeezing over. Enjoy!
6. Step 6 — Make it milder
   Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce the amount to taste.

Allergens

Eier, Gluten, Wheat