Korean Gochujang Chicken Tostadas
A fusion of Korean and Mexican flavors, these Korean gochujang chicken tostadas hit the spot when you’re craving a unique dinner recipe!
Ingredients
- 2 servings Korean slow cooker gochujang chicken
- 6 tostadas
- ½ cup sriracha aioli
- 1 medium lime sliced into wedges
Slaw
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ medium lime juiced
- 1 pinch salt
Avocado Mash
- 1 medium avocado
- ½ medium lime juiced
- 1 pinch salt
Instructions
- Make the Korean slow cooker gochujang chicken ahead of time. Keep it warm in the crockpot until dinner. Or, reheat it in the microwave for about 1 to 2 minutes per serving (stir halfway through) if you made it a day or two in advance.
- Next, make the slaw. Combine the shredded cabbage, carrots, lime juice, and salt in a small bowl and toss gently to combine. Set aside.
- Make the avocado mash. Add the avocado flesh, lime juice, and a pinch of salt to a small bowl and mash well to combine, until the mixture is smooth.
- Assemble the tostadas. Spread some avocado mash on each tostada, then add 2 to 3 spoonfuls of the shredded gochujang chicken. Top with slaw and a drizzle of sriracha aioli.Serve tostadas with lime wedges for squeezing fresh lime juice on top before eating.
Notes
Gochujang chicken: You’ll need to make our Korean slow cooker gochujang chicken ahead of time for these tostadas. You can start it in the morning or around midday, and keep it warm in the crockpot until you’re ready to make tostadas for dinner. Or, prepare it a day or two in advance and store in the fridge, then reheat in the microwave for the tostadas. Once the chicken is ready, it will only take you a few minutes to prepare these tostadas.
Sriracha aioli: We highly recommend making your own sriracha aioli from scratch using this recipe. It’s super easy and only requires 2 ingredients - sriracha and mayo. Give it a splash of lime juice to bring in the Mexican flavors, and it’ll drizzle nicely over these tostadas!
Slaw: You’ll want to make the slaw first as it needs to sit for around 5 to 10 minutes. The lime juice and salt will “quick pickle” the carrots and cabbage, helping to soften them a bit before serving.
Assembly tip: Use a slotted spoon to drain the chicken before putting it on the tostada. Then, use a regular spoon to add extra sauce as you wish. This will prevent your tostada from becoming too saucy and soggy!
Serving suggestions: Serve these fusion tostadas with Mexican sides like chips, salsa, and guacamole, or Mexican rice and refried black beans. Or, try serving them with Korean vegetable side dishes, known as banchan.
Storing and reheating leftovers: We recommend storing the individual components separately for the best results.
Storing and reheating leftovers: We recommend storing the individual components separately for the best results.
- Keep the slaw in an airtight container in the fridge for up to 4 days - note that it will continue pickling the longer it sits, so it will become softer and more acidic in flavor.
- You can keep leftover avocado mash in a container in the fridge for 1 to 2 days. Wrap it in a bowl with plastic wrap, pressing the plastic to the avocado so there’s no air trapped in the container.
Nutrition
Serving: 1tostada | Calories: 249kcal | Carbohydrates: 24g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 560mg | Potassium: 567mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3871IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 1mg
