Description
Salsa Verde Chicken Tostadas are a quick and flavorful Mexican-inspired dish featuring tender crock pot chicken cooked in salsa verde, layered on crispy tostada shells with melted Mexican cheese, fresh lime-cilantro cabbage slaw, and optional pickled jalapeños for a perfect spicy kick. Ready in just 20 minutes, this recipe brings together crunchy textures and vibrant tastes ideal for a light lunch or easy dinner.
Ingredients
Scale
For the Cabbage Slaw
- 3/4 cup shredded red cabbage
- 2 tsp fresh lime juice (or more to taste)
- 5 cilantro leaves, chopped
- Salt, to taste
For the Tostadas
- 2 cups easy crock pot chicken salsa verde
- 6 tostada shells (e.g., Ortega brand)
- 3/4 cup shredded Mexican cheese (part-skim)
- Pickled jalapeño slices, optional
Instructions
- Prepare the Cabbage Slaw: In a medium bowl, combine the shredded red cabbage with fresh lime juice, chopped cilantro leaves, and salt to taste. Mix well and set aside to let the flavors meld while you prepare the tostadas.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully heat to ensure the tostada shells become crisp and the cheese melts properly.
- Assemble the Tostadas: Arrange the tostada shells evenly on a baking sheet. Evenly distribute about 1/3 cup of the prepared crock pot chicken salsa verde onto each shell. Next, sprinkle approximately 2 tablespoons of shredded Mexican cheese over the chicken on each tostada. Add pickled jalapeño slices if using, according to your desired spice level.
- Bake the Tostadas: Place the baking sheet in the preheated oven and bake for about 4 minutes, or until the cheese is melted and bubbly, and the tostada shells are crisp to the touch.
- Add the Cabbage Slaw and Serve: Remove the tostadas from the oven and immediately top each with the prepared cabbage slaw. Serve warm and enjoy the vibrant combination of textures and flavors.
Notes
- For more intense lime flavor, squeeze additional lime juice over the finished tostadas before serving.
- Use part-skim cheese to reduce fat content while maintaining great flavor.
- If you don’t have pre-cooked crock pot chicken salsa verde, you can cook chicken breasts with salsa verde in a slow cooker for 3-4 hours on low.
- Feel free to add avocado slices or sour cream for extra creaminess.
- To make this recipe vegetarian, substitute the chicken with cooked beans or a plant-based protein.
