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Description
If you like, you can use regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. Experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper, or diced cucumber.
Ingredients
US|METRIC
1 SERVINGS
- 1 lb. cooked pulled pork (* warm or room temperature)
- 4 limes
- 2 Tbsp. canola oil (or other neutral-flavored oil)
- 8 cups shredded cabbage
- 8 cups shredded cabbage
- 10 oz. coleslaw mix
- 3/4 cup fresh cilantro (coarsely chopped)
- 1/4 red onion (thinly sliced)
- salt
- 1 cup sour cream
- 1/2 chipotle chile (from a can of chipotle chile in adobo sauce, seeded and finely minced)
- 6 tostadas (8-inch, flat, crisped corn tortillas)
- 2 tomatoes (diced)
- 3 radishes (cut into wedges)
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Directions
- Halve and squeeze 1 or 2 of the limes to yield 2 tablespoons of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside.
- In a small bowl, combine the sour cream and chipotle pepper. Season with salt and set aside.
- Arrange the tostadas on plates. Top with the pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve.
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