If you like, you can use regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. Experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper, or diced cucumber.
1poundcooked pulled pork(*warm or room temperature)
4limes
2tablespoonscanola oil(OR other neutral-flavored oil)
8cupsshredded cabbage
8cupsshredded cabbage
10ouncescoleslaw mix
3/4cupfresh cilantro(coarsely chopped)
1/4red onion(thinly sliced)
salt
1cupsour cream
1/2chipotle chile(from a can of chipotle chile in adobo sauce, seeded and finely minced)
6 tostadas(8-inch, flat, crisped corn tortillas)
2 tomatoes(diced)
3radishes(cut into wedges)
Instructions
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.
Notes
Save on time, money and waste. Enjoy more meals, where your prep goes the distance. Tonight, prepare Perfect Pulled Pork then tomorrow, turn the left overs into either Pulled Pork Tostadas with Slaw and Chipotle Cream or BBQ Pulled Pork Pizza.Recipe courtesy of Yummly.com