Layered with coleslaw, barbacoa and an avocado lime sauce, this tostada will make you want to throw a fiesta! These tostadas are perfect for lunch, dinner, or anything in between!
Ingredients
- For the Barbacoa:
- 1 lb. Beef brisket, uncooked
- 1 c. Beef broth
- 1/4 ea. Red onion, cut into large chunks
- 3 ea. Garlic cloves, minced
- 2 T. Cilantro, chopped
- 1 ea. Lime, juiced
- 1-1/2 T. Apple cider vinegar
- 1 ea. Chipotle in adobo, minced
- 1 ea. Bay leaf
- To taste, Salt
- For the Coleslaw:
- 4 c. Coleslaw mix (cabbage, broccoli, carrots), shredded
- 1 c. Cilantro, chopped
- 1/2 c. Avocado oil mayonnaise
- 6 T. Apple cider vinegar
- 6 T. Lime juice
- For the Avocado Lime Sauce:
- 1 ea. Avocados From Mexico
- 1/4 c. Cilantro
- 2 T. Lime juice
- 2 T. Water
- For the Tostada:
- 8 ea. Tostada shells
--> 
Instructions
- For the barbacoa: In a large crockpot, add beef brisket, beef broth, red onion, garlic, cilantro, lime juice, apple cider vinegar, chipotle in adobo and bay leaf. Cook on low heat for approximately 8 hours or until the beef can easily pull apart and salt to taste.
- In a large bowl, add coleslaw mix, cilantro, mayonnaise, apple cider vinegar, lime juice and sugar. Stir until ingredients are well combined to make coleslaw.
- In a blender, add avocado, cilantro, lime juice and water. Blend until smooth to form the avocado-lime sauce.
- On a large plate, evenly spread out tostada shells.
- Evenly spread the coleslaw on top of the tostada shells, followed by the barbacoa and drizzle with the avocado-lime sauce.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
