Salsa Verde Chicken Tostadas

Name: Salsa Verde Chicken Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 3/4 cup shredded red cabbage; 2 tsp fresh lime juice (or more to taste); 5 cilantro leaves; salt (to taste); 2 cups easy crock pot chicken salsa verde; 6 tostada shells (Ortega); 3/4 cup Mexican Cheese (shredded part-skim); pickled jalapeño slices (optional)

If you’ve already made my Salsa Verde Chicken, these crispy chicken tostadas are an easy, high-protein way to turn leftovers into a weeknight win. The fresh cabbage adds crunch and brightness, and they’re always a hit in my house.

⏱️ 20 min 🔪 Prep: 15 min 🔥 Cook: 5 min 📊 Easy 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

3 servings

3/4 cup shredded red cabbage
2 tsp fresh lime juice (or more to taste)
5 cilantro leaves
salt (to taste)
2 cups easy crock pot chicken salsa verde
6 tostada shells (Ortega)
3/4 cup Mexican Cheese (shredded part-skim)
pickled jalapeño slices (optional)

Steps

Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat the oven to 350°F.
Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell.
Bake until the cheese is melted and the shells are crisp, about 4 minutes.
Top with shredded cabbage and enjoy!