Monday, April 14, 2014

BBQ Chicken Tostadas

This dish is American BBQ meets Mexican Street Food. I love incorporating barbecue sauce into my favorite Mexican dishes and the cabbage and fennel slaw adds a delicious bright balance to the sweet and smokey flavor of the chicken. The slaw is tossed in a super simple lime vinaigrette - this is a fabulous summer weeknight meal and one of our favorite ways to repurpose leftover roast chicken! 

BBQ Chicken Tostadas 
Serves 2

2 corn tortillas 
Grapeseed or Corn oil, for frying 
1/2 head green cabbage
2 Chicken breasts, seasoned and grilled 
1/2 cup of your favorite BBQ sauce 
1 head fennel 
1/2 cup fennel fronds 
1 lime, juiced 
1/4 cup queso fresco, crumbled
Tapatio or your favorite hot sauce, to taste 

1. Heat grapeseed or corn oil in a pan. Fry corn tortillas in 375 degree oil until crispy - set aside and let cool. 
2. Season chicken breasts with salt and pepper and grill. Finish by brushing with your favorite BBQ sauce. Slice and place on top of crispy corn tortilla. 
3. Shave cabbage and fennel on a mandolin and toss in fresh lime juice and olive oil. Season with salt with pepper. Place slaw on top of chicken and sprinkle with fennel fronds and queso fresco cheese. 
4. Add a couple dashes of your favorite hot sauce. Enjoy! 

Note: You can have fun with the toppings, sometimes we add caramelized onions, roasted poblanos, pickled onions, fresh cilantro, etc, all depending on what we have on hand. 

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