Grilled Chicken Tostados

Ingredients:

• 5 slices bacon, chopped
• 2 onions, thinly sliced
• 1 can (400g) canned tomatoes, roasted, diced or chopped
• 300 g of grilled chicken, skinless and shredded
• 1 chipotle pepper in adobo sauce, chopped + 1 – 2 tablespoons adobo sauce
• 1/4 tsp ground cumin
• 2 cups shredded cabbage mix
• Juice of half a lime
• 8 crispy corn tortillas (tostada)
• 0.5 cup sour cream
• 1 avocado, chopped

Preparation:

1. In a large skillet over medium-high heat, cook the bacon for 5–6 minutes, until crisp. Add the onion and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until golden brown, about 10 minutes.
2. Meanwhile, puree the tomatoes in a blender. Transfer them to the pan. Add the chicken, chipotle sauce, adobo sauce, and cumin. Cook for 1–2 minutes to warm through. If the sauce is too thick, add 1/4 cup water. Season with salt and pepper.
3. In a medium bowl, toss the cabbage with lime juice, 1/4 teaspoon salt, and a pinch of black pepper. Warm the corn tortillas according to package directions.
4. Place the chicken and cabbage on the tortillas. Dissolve 1–2 tablespoons of water in the sour cream and drizzle over the tostadas. Top with slices of avocado.