Chicken And Citrus Slaw Tostadas

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• six 6-inch corn tortilla
• 3 ounces firm tofu, cut into 1-inch dice (1/2 cup)
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 canned chipotle chile in adobo
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon finely grated lime zest
• salt & freshly ground black pepper
• 1/2 small green cabbage, finely shredded (3 cups)
• 1/4 small red cabbage, finely shredded (1 1/2 cups)
• 1 small red onion, thinly sliced
• 1 large carrot, coarsely grated
• 3 tablespoons finely chopped cilantro
• 3 1/2 cups shredded roast chicken (from 1 medium roast chicken, skin removed)
• lime wedge, for serving

Recipe

• 1 in a small skillet, heat 1/4 cup of oil over moderate heat. add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. transfer the tostada to paper towels to drain. repeat with the remaining tortillas.
• 2 in a food processor or blender, combine the tofu with the lime juice, honey, mustard and chipotle and process until smooth. add the remaining 1/4 cup of oil in a thin stream and process until creamy. transfer to a bowl. stir in the orange and lime zests and season the dressing with salt and pepper.
• 3 in a large bowl, toss the cabbages, onion, carrot and cilantro; season with salt and pepper. add all but 3 tablespoons of the dressing and toss. set the tostadas on plates and mound the slaw on top. add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw. garnish with lime wedges and serve.