Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!
Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn't care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.
The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It's really not spicy at all, which is why I added jalapenos. If your family doesn't like spicy food, leave them out. If you don't have plans for Cinco De Mayo, I suggest you give these a try!! If you can't find tostada shells, you can follow the same recipe with corn taco shells instead.
Salsa Verde Chicken Tostadas
Servings: 6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g
Sodium: 465 mg (without the salt) • Cholest: 10 mg
- 3/4 cup shredded red cabbage
- 2 tsp fresh lime juice (or more to taste)
- 5 cilantro leaves
- salt, to taste
- 2 cups easy crock pot chicken salsa verde (warmed)
- 6 tostada shells (Ortega)
- 3/4 cup shredded reduced fat Mexican Cheese (Sargento)
- pickled jalapeño slices (optional)
Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat the oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!