Chipotle chicken tostada bowls

Name: Chipotle chicken tostada bowls
Cook time: 20 min
Yield: 4

with charred capsicum salsa and lime slaw

Ready in around 20 mins

RECIPE FACT:

Tostada is a Spanish word meaning “toasted”. Tostadas are eaten with the hands and can be messy to eat!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210⁰C (fan bake).
1. TO MAKE THE TOSTADAS:

Line an oven tray with baking paper. Spray both sides of the wholemeal tortillas with oil and place on the oven tray. Season with salt, place in the pre-heated oven and bake for 5-7 mins until the tortillas are crispy. Check regularly to make sure they don’t burn. Remove from the oven and set aside until serving.
2. TO MAKE THE SLAW AND THE CHARRED CAPSICUM SALSA:

Empty the red and green cabbage into a salad bowl, season with salt and pepper, pour in the lime dressing and toss to combine. Slice the capsicums into ½ cm strips. Spray a non-stick frying pan with oil and place on a medium-high heat. Add the capsicum and the corn and cook stirring occasionally for 4-5 mins to create a char on the vegetables. Season with salt, drizzle with olive oil, remove from the pan and cover to keep warm. Roughly chop the coriander including the stalks and toss through the capsicum salsa.
3. TO COOK THE CHIPOTLE CHICKEN:

Wipe out the pan, respray with oil and place on a medium-high heat. Once hot add the free-range chicken mince, season with salt and cook for 4-5 mins or until browned. Add the chipotle spice paste, stir to combine and cook for 30-60 secs.
TO SERVE:

Place the slaw into bowls and top with chipotle chicken mince. Spoon on the charred capsicum salsa and dollop with avocado crema. Break up the tostadas into quarters and serve on the side. Mix together to eat.