Description
Slow cooked pulled chicken thighs on top of crispy tostada shells topped with tangy slaw and avocado crema.
Ingredients
Scale
- 1/2 cup water
- 1 tablespoon dried mexican oregano
- Juice from two limes
- 1/2 yellow onion, chopped
- 5 tomatillos, husked, rinsed and quartered
- 3 garlic cloves, smashed
- 2 1/2 teaspoons kosher sea salt
- 2 1/2 teaspoons (salt free) chili powder
- 3 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut 4 inch pieces
- 8 oz sour cream
- 1 large avocado
- 3 oz salsa verde (I like Trader Joes)
- Lime juice from 1/2 lime
- 9 oz prepared cabbage slaw mix (no dressing)
- Juice from 1 lime
- 1 cup chopped jicama
- 1 jalepeno, deseeded and minced
- 3/4 cup cilantro, chopped
- 4 tablespoons rice wine vinegar
- 2 tablespoons honey
- 8 Tostada shells
- Pickled jalepenos, chili seasoning, cojito, or chedder cheese to top
- 10 Prepared Tostada shells
Instructions
- Place the first 9 ingredients in slow cooker in order of ingredient list and cook on low for 6-7 hours. When ready to assemble, shred the chicken in the crock pot with two large forks. Test for salt and add more if needed.
- Blend sour cream, avocado, juice from 1/2 lime and salsa verde until smooth. Add a pinch of salt to taste. Store in fridge for up to 24 hours.
- Toss cabbage, juice from 1 lime, jicama, jalepeno, cilantro, rice wine vinegar, and honey in a bowl. Store in fridge for up to 24 hours.
- To assemble: Top tostada shells with pulled chicken (use a slotted spoon so you don’t have too much juice), slaw, crema, and cheese/jalepenos, chili lime seasoning if desired.
- This will keep in the fridge for 3-4 days.