I have a feeling, based on absolutely no research, that Cinco de Mayo is one of those things that Americans celebrate more than Mexicans. Sort of like St. Patrick’s Day. Only this time with tequila instead of green beer.

Which, let’s be honest, I totally prefer. I will take a nice green margarita over a green beer any day. At least limes actually come in that color.

I don’t ever need an excuse to sip on a margarita and enjoy some delicious Mexican food, but it’s great that at least once I year, I’m given a free pass. Just in case I was feeling self-conscious or something.

But my goal this year, is to start experimenting with cuisine from different cultures. Obviously these tostadas are more Tex-Mex than the real deal, but I figured it was a good way to ease into it.

Especially with this amazing avocado cream. Probably not authentic at all, but this became an instant staple for all my future Mexican culinary exploits. It would be awesome with fish tacos. Simply amazing.

Or a sandwich spread. Or a dip for chips or carrots. Or a really crazy ice cream combo…hmm. Maybe not. I can just imagine my guinea pig boyfriend cringing as I try to get him to test out some festive avocado ice cream. Baby steps…

Ingredients:

• 2 chicken breasts, cooked and shredded
• 3/4 cup BBQ sauce
• 1 bag coleslaw veggies
• 1/2 cup coleslaw dressing
• Corn tortillas
• An avocado
• 1/2 cup sour cream or greek yogurt
• 3 Tbsp. fresh cilantro
• Juice and zest of 1 lime

Directions:

1. While your chicken cooks, (baking and poaching are my two favorite methods), toss the coleslaw mix with your coleslaw dressing, and set aside. Once your chicken breasts are cooked and shredded toss the meat in with BBQ sauce in a large heatproof bowl and set aside.

2. Heat a griddle to around 350-400 degrees (medium-high heat if you are using a pan/burner) and cook your corn tortillas until golden brown and crispy on both sides, about 2-3 minutes per side.

3. While your tortillas are crisping, throw the avocado, cilantro, lime zest and juice, and your greek yogurt/sour cream into a food processor, and pulse until you get a nice, creamy texture. More juice will thin it out, less will give you a thicker mix, so feel free to adjust to your tastes.

4. Assemble your tostadas by spreading on some avocado cream, adding your BBQ chicken, and topping with some crispy coleslaw. Add a margarita, if you wish, and enjoy!