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Previous RecipeChipotle Pork Tacos
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A crunchy and delicious crowd-pleaser! Here, GOYA® Mini Corn Tortillas are fried until crispy-golden, and topped with creamy and convenient GOYA® Refried Black Beans, cabbage, chicken, pickled red onions and avocado. Totally irresistible!
small red onion, thinly sliced
GOYA® Cider Vinegar
GOYA® Turbinado Brown Sugar
shredded deli-roasted chicken
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
GOYA® Corn Oil, for frying
1 can (16 oz.)
GOYA® Refried Black Beans
thinly shredded cabbage or shredded lettuce
ripe avocado, halved, pitted, peeled and diced
Toss together red onion, vinegar, Adobo seasoning and brown sugar. Let stand for 15 minutes; drain well.
Meanwhile, toss together chicken and chipotles until well coated; set aside. Pour enough oil into skillet to come 1/2 inch up side; heat over medium heat. Working in batches, fry tortillas for 2 to 3 minutes or until golden brown and crisp; transfer to paper towel-lined tray.
Top tostadas with refried beans, cabbage, chicken mixture, pickled red onions and avocado. Serve with Salsa Verde, Salsa Taquera and lime wedges.
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