Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups salsa verde
  • 1 tsp ground cumin
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp lime juice
  • 12 corn tostada shells
  • 1 tbsp olive oil
  • 1 cup fat-free refried beans
  • 2 cups shredded red cabbage
  • 2 tbsp apple cider vinegar
  • 150g avocado, sliced
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place the chicken thighs in a slow cooker or pot. Stir in the salsa verde, minced garlic, cumin, salt, and pepper.
  2. Cover and cook on LOW for 6 hours, HIGH for 3 hours, or use a pressure cooker on High Pressure for 15 minutes with a natural release.
  3. Remove the chicken and use two forks to pull the meat apart into shreds.
  4. Return the shredded chicken to the pot and simmer on medium heat for 5-10 minutes until the liquid reduces into a thick glaze. Stir in the fresh lime juice.
  5. Preheat oven to 350°F (175°C). Arrange tostada shells on a baking sheet and lightly mist with olive oil.
  6. Bake shells for 3-5 minutes until toasted and crisp.
  7. Toss shredded red cabbage with apple cider vinegar to create a quick slaw.
  8. Assemble by spreading refried beans on a toasted shell, topping with shredded chicken, cabbage slaw, sliced avocado, Cotija cheese, and fresh cilantro. Serve with lime wedges.