500 grams chicken thighs
2 tablespoons adobo
pomegranate (optional garnish)
tostadas
lime
2 avocados
red cabbage
mexican crema (if you can’t get it substitute with sour cream)

coat chicken in adobo and grill the thigh till its cooked through. Leave the chicken thighs to rest before cutting is its not dry, then roughly chop the chicken thighs
while the chicken is resting
While the chicken is resting, mix the avocado with some lime, salt and pepper and optional chilli if you like it hot
when the tostadas are ready, build up your tostada. I start with avocado, chicken and crema and serve it on cabbage

Pro Tips
freshly made tostadas are best, but they are essentially deep fried corn tortillas or you can buy from Mexican grocers
I always use adobo paste but you can also just get a spice blend on adobo
I recommend chicken thigh because it doesn’t get as dry as breast, but feel free to use what ever your favourite part of the chook is
adobo goes well with pretty much any meat or vegetable but I prefer to use it for chicken or pork the most