No-cook chicken tostada recipe from Susie Theodorous

A store-bought tostada is a crispy fried corn tortilla. I like the crunchiness of tostadas, but if you prefer soft flour or corn tortillas, then that’s the way to go. Just toast the tortillas on an open flame or in a cast-iron skillet to get that smoky taste. The number of condiments you provide is up to you – add a pico de gallo, diced cucumbers, thinly sliced radishes crisped in ice-cold water and grated cotija (or feta) cheese.

 

Serves 4

 

Ingredients

Jicama salad

• 1 small jicama (450g), quartered and peeled
• 1 ripe mango, peeled and flesh cut away from stone
• Juice of 1 lime, plus extra for the red cabbage
• 4 shakes of Tajin

Chicken

• 1 (900g) Colombian or barbecue rotisserie chicken, shredded
• Sea salt flakes and black pepper
• 2tbs toasted sesame or avocado oil (optional)
• 1 large handful shredded red cabbage, soaked in ice-cold water for 10 minutes, drained
• 8-12 tostadas or toasted tortillas
• 250ml sour cream
• 1 handful arugula leaves
• 50g each of pickled jalapeños and red onions
• Lime wedges, for serving

Method

Cut the jicama and mango into 5cm long, 5mm-thick sticks. Mix with the lime juice and Tajin. Chill until required.

 

Place the chicken in a large serving bowl and season with salt and pepper and a little sesame or avocado oil, if liked. The chicken is so well-flavoured you can probably skip this step.

 

Season the red cabbage with lime juice, salt and pepper to taste.

 

Serve all the components separately for everyone to make their own tostadas – layering in this general order – sour cream, arugula, chicken, cabbage, jicama salad and pickled jalapeños or red onions. Squeeze lime wedges on top.

 

Taken from the No-Cook Cookbook by Susie Theodorou (Hardie Grant, £20). Read the review here.

 

Photography by Alex Lau