Categories: Mexican

Ingredients

• 5 slices bacon, chopped
• 2 onions, thinly sliced
• 14 oz. can diced or crushed fire-roasted tomatoes
• 2 cups shredded rotisserie chicken, skin removed
• 1 chipotle chile pepper in adobo, chopped, plus 1-2 tbsp. sauce from the can
• 1/4 tsp ground cumin
• Kosher salt and black pepper
• 2 cups shredded coleslaw mix
• Juice of 1/2 lime
• 8 corn tostadas
• 1/2 cup sour cream
• 1 avocado, chopped

Directions

1. Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5-6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.

2. Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1-2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.

3. Toss the coleslaw mix with the lime juice, 1/4 tsp salt and black pepper in a medium bowl. Warm the tostadas as directed.

4. Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tbsp. water; drizzle over the tostadas. Top with the avocado.

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