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A crunchy and delicious crowd-pleaser! Here, GOYA® Mini Corn Tortillas are fried until crispy-golden, and topped with creamy and convenient GOYA® Refried Black Beans, cabbage, chicken, pickled red onions and avocado. Totally irresistible!
Ingredients
1
small red onion, thinly sliced
¼ cup
GOYA® Cider Vinegar
1 tsp.
GOYA® Turbinado Brown Sugar
1½ cups
shredded deli-roasted chicken
2
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
GOYA® Corn Oil, for frying
1 can (16 oz.)
GOYA® Refried Black Beans
2 cups
thinly shredded cabbage or shredded lettuce
1
ripe avocado, halved, pitted, peeled and diced
Lime wedges
Directions
Step 1
Toss together red onion, vinegar, Adobo seasoning and brown sugar. Let stand for 15 minutes; drain well.
Step 2
Meanwhile, toss together chicken and chipotles until well coated; set aside. Pour enough oil into skillet to come 1/2 inch up side; heat over medium heat. Working in batches, fry tortillas for 2 to 3 minutes or until golden brown and crisp; transfer to paper towel-lined tray.
Step 3
Top tostadas with refried beans, cabbage, chicken mixture, pickled red onions and avocado. Serve with Salsa Verde, Salsa Taquera and lime wedges.
New from Goya
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