Name: Chicken Tostadas with Radish Slaw
Yield: Makes 6 servings
Ingredients: fresh orange juice, 2/3 cup (5 fl oz/150 ml); fresh lime juice, 3 tbsp; achiote paste, 3 tbsp; yellow onion, 1 small, chopped; garlic, 2 cloves, chopped; dried oregano, 1/2 tsp; boneless, skinless chicken thighs, 2 lb (1 kg); kosher salt and freshly ground pepper; radishes, 2 1/2 cups (about 18) trimmed, halved, and thinly sliced; green onions, 2, thinly sliced; fresh cilantro, 1/3 cup (1/2 oz/15 g) chopped; fresh lime juice, 1 tbsp; corn oil, for frying; corn tortillas, 12, each 4 inches (10 cm) in diameter; cotija cheese, 3 oz (90 g), crumbled; avocados, 2 large, halved, pitted, peeled, and sliced

Chicken Tostadas with Radish SlawRay Kachatorian

Radishes are routinely part of the salsa and condiment spreads available at the best taquerias. Here, I use them as part of a fresh topping for earthy chicken tostadas that is anything but routine. Achiote paste, a popular Yucatecan seasoning made from ground annatto seeds, is available at Mexican stores.

Recipe notes

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