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.
Ingredients
- 1 pound cooked pulled pork (* warm or room temperature)
- 4 limes
- 2 tablespoons canola oil (or other neutral-flavored oil)
- 8 cups shredded cabbage
- 8 cups shredded cabbage
- 10 ounces 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 tostadas (8-inch, flat, crisped corn tortillas)
- 2 tomatoes (diced)
- 3 radishes (cut into wedges)
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.
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