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“What’s for dinner tonight?”
Groan.
You feeling my pain? EVERY. SINGLE. NIGHT. THEY. WANT. TO. EAT. You think I’d get used to it, wouldn’t you? You think I’d adapt and be all over that stuff. But more often than not my mind goes blank when it comes to deciding what to have for dinner, and if I left it to Hubby to decide we’d be eating steak and salad every night.
Taste knows your pain too. Each day for 14 days, starting November 8th {9th for NSW and QLD}, they’re releasing mini-cookbooks to make you salivate and inspire you in the kitchen. The mini-cookbooks will be available with either of the following newspapers: The Courier Mail, The Daily Telegraph and Herald Sun, The Advertiser and WA’s The Sunday Times. The first cookbook will be free, and then each day after they’ll be $2. I’ve seen them all, and I pretty much was un-contactable for a whole afternoon {was so enthralled that I was drooling over the recipes}.
I picked one to whip up too. This one, Chicken & Coleslaw Tostada, was a solution to that dinner problem. And it took under 20 minutes to make. I love these kind of meals. Fresh, light, full of flavour.
Chicken & Coleslaw Tostada
Ingredients
2 tbs rice bran oil
4 small white corn tortillas
2 cups shredded barbecue chicken
2 cups fresh bought coleslaw
4 radish, trimmed and thinly sliced
1/2 cup fresh coriander, chopped
1 small fresh red chilli, thinly sliced
1 lime, juiced
1/2 cup mashed avocado
Chipotle aioli, to serve {I used sour cream}
Method
♥ Heat the oil in a large frying pan over medium-high heat. Cook the tortillas, 2 at a time, for 30 seconds each side or until golden and crisp. Drain on paper towel.
♥ Meanwhile, combine the chicken, coleslaw, radish, coriander and chilli in a large bowl. Season with salt and pepper. Squeeze over lime juice and toss to combine.
♥ Spread the mashed avocado over each tortilla. Place on a serving plate. Top with the chicken salad and drizzle with the aioli. Enjoy!
There are so many more recipes that I’ll be making, but let me just give you a hot tip: CARAMEL ICE CREAM PROFITEROLES is one to keep an eye out for. Get in my belly. I’ll be sharing more #hungryideas next week so make sure you share yours too!
That looks so yum. I’m going to make it for dinner this week.
Let me know what you think of it. I loved how easy and fresh it was. x
So many tasty treats to choose from. How do you choose? I think I’d go for 20 minutes because I’m always looking for super speedy winner dinners. This looks really delicious by the way. Bring on the caramel ice cream profiteroles!
Oh yes, bring those caramel babies on!
It might be no surprise, but I’d choose the gluten free one. That toastada looks amazing though, oh my gosh! xx
It’s beautiful too. I think you’d like it. x
Ok, this morning I cooked 3 chicken breasts…. Now guess how I’m going to use them? Yes, I have all the ingredients for these tostadas
Did you enjoy it?
That looks delish! The days are getting shorter, there is a chill in the air so I would choose the slow cook for warmth!
So funny hearing that when it’s the opposite for us. We’re packing away the slow cooker. 😉
That recipe looks amazing. With hubby at sea for a month and events on a couple of nights each week while he is away I’m needing something simple and easy. A recipe book that my three girls (13, 14 & 16) can follow when I can’t be there. Either that or a stunt double.
If you figure out where to get a stunt double, let me know. I was cooking at 13 – hopefully your girls will jump in and start taking care of mama.
Hmmm yum I will have to give this a go. I love cooking and it can get so mundane, especially when you run out of ideas when you do night feel like cooking a huge meal. Summer is perfect for light and easy tasty meals. V x
I’m loving this warmer weather and the lighter meals. Salad and BBQs for the win!
Wow, such inspiration……but, as I need to shift a few kilos, I’d go with the Taste, Light
I hear ya! x
Yummy, quick and easy – the 3 essential criteria for getting me in the kitchen to actually cook!