Pulled Pork Tostadas with Slaw and Chipotle Cream
-
TOTAL PREP TIME
30 minutes
-
DIFFICULTY
Medium
- Share this recipe
Ingredients
- 1 pound cooked pulled pork * warm or room temperature
- 3 or 4 limes
- 2 tablespoons canola oil or other neutral-flavored oil
- 8 cups shredded cabbage or 1 10-ounce bag coleslaw mix
- 3/4 cup fresh cilantro coarsely chopped
- 1/4 red onion thinly sliced
- Salt
- 1 cup sour cream
- 1/2 chipotle chile from a can of chipotle chile in adobo sauce seeded and finely minced
- 6 8-inch tostadas (flat, crisped corn tortillas)
- 2 tomatoes diced
- 3 radishes cut into wedges
Nutrition Facts
- Calories: 350 calories
- Protein: 22 grams
- Fat: 12 grams
- Sodium: 380 milligrams
- Cholesterol: 50 milligrams
- Saturated Fat: 2 grams
- Carbohydrates: 39 grams
- Fiber: 6 grams
Cooking Directions
Halve and squeeze 1 or 2 of the limes to yield 2 tablespoons of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside.
In a small bowl, combine the sour cream and chipotle pepper. Season with salt and set aside.
Arrange the tostadas on plates. Top with the pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve.
Makes 6 servings
*Use Chili Rub Slow Cooker Pulled Pork leftovers for this recipe.
