| | Chicken and coleslaw tostada
Chicken and coleslaw tostada
Chicken and coleslaw tostada 4.3-5 9
  • Calories: 1857 kj
  • Fat: 30g
  • Carbohydrates: 10g

How to Make:

  1. Heat the oil in a large frying pan over medium-high heat. Cook tortillas, 2 at a time, for 30 seconds each side or until golden and crisp. Drain on paper towel.
  2. Meanwhile, combine the chicken, coleslaw, radish and chilli in a large bowl. Season. Squeeze over the lime juice. Toss to combine.
  3. Spread the avocado over each tortilla. Place on a plate. Top with the chicken salad, sprinkle over the coriander and drizzle with aioli.
Time for preparing:
4 min.


  • 2 tbs rice bran oil
  • 4 small white corn tortillas
  • 2 cups shredded barbecue chicken
  • 2 cups fresh bought raw coleslaw
  • 4 radishes, trimmed, thinly sliced
  • 1 small fresh red chilli, thinly sliced
  • 1 lime, juiced
  • 1/2 cup mashed avocado
  • 1/2 cup fresh coriander sprigs
  • Chipotle aioli, to serve