Chicken and Citrus Slaw Tostadas

• 1/2 cup vegetable oil
• Six 6-inch corn tortillas
• 3 ounces firm tofu, cut into 1-inch dice (1/2 cup)
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 canned chipotle chile in adobo
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon finely grated lime zest
• Salt and freshly ground pepper
• 1/2 small green cabbage, finely shredded (3 cups)
• 1/4 small red cabbage, finely shredded (1 1/2 cups)
• 1 small red onion, thinly sliced
• 1 large carrot, coarsely grated
• 3 tablespoons finely chopped cilantro
• 3 1/2 cups shredded roast chicken (from 1 medium roast chicken, skin removed)
• Lime wedges, for serving

1. In a small skillet, heat 1/4 cup of oil over moderate heat.
2. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes.
3. Transfer the tostada to paper towels to drain.
4. Repeat with the remaining tortillas.
5. In a food processor or blender, combine the tofu with the lime juice, honey, mustard and chipotle and process until smooth.
6. Add the remaining 1/4 cup of oil in a thin stream and process until creamy.
7. Transfer to a bowl.
8. Stir in the orange and lime zests and season the dressing with salt and pepper.
9. In a large bowl, toss the cabbages, onion, carrot and cilantro; season with salt and pepper.
10. Add all but 3 tablespoons of the dressing and toss.
11. Set the tostadas on plates and mound the slaw on top.
12. Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw.
13. Garnish with lime wedges and serve.

vegetable oil, corn tortillas, firm tofu, lime juice, honey, mustard, chipotle chile, orange zest, lime zest, salt, green cabbage, red cabbage, red onion, carrot, cilantro, shredded roast chicken, lime wedges

Taken from www.foodandwine.com/recipes/chicken-and-citrus-slaw-tostadas (may not work)