Chicken Tostadas w/ Avocado and Tangy Slaw

For the chicken:

1 1/2 Tbs. ground cumin

2 tsp. chili powder

Kosher salt and freshly ground pepper

6 boneless, skinless chicken thighs, about 2 lb. total

2 tsp. avocado oil

For the slaw:

2 Tbs. olive oil

1 Tbs. cider vinegar

Kosher salt and freshly ground pepper

2 1/2 cups (3 oz) shredded romaine lettuce

1 cup (2 oz.) peeled and shredded carrots

2 Tbs. chopped fresh cilantro

For serving:

1 can (15 oz.) pinto beans, rinsed and drained (optional)

2 ripe avocados

2 tsp. fresh lime juice

Kosher salt and freshly ground pepper

6 tostada shells

3/4 cup (4 oz.) crumbled queso fresco

Fresh salsa or pico de gallo for serving

Preheat an oven to 375°F 

In a large bowl, stir together the cumin, chili powder and 1/2 tsp. salt. Add the chicken, drizzle with the avocado oil and toss to coat the chicken evenly. Arrange the chicken on a baking sheet and bake until opaque throughout, about 25 minutes. Remove from the oven and let cool. When cool enough to handle, using your fingers or 2 forks, shred the chicken into bite-sized pieces. Cover with aluminum foil to keep warm and set aside.

To make the slaw, in a large bowl, whisk together the olive oil and vinegar, and season with salt and
pepper. Add the lettuce, carrots and cilantro and toss to mix well and coat thoroughly with the dressing. Taste and adjust the seasoning.

In a saucepan over medium-low heat, warm the pinto beans until hot.

While the beans are warming, make the avocado spread. Halve and pit the avocados and scoop the flesh into a small bowl. Add the lime juice and, using a potato masher or large fork, smash the avocados until they are mostly smooth. Season with salt and pepper.

To assemble, spread each tostada shell with some of the avocado mixture and top with a spoonful or two of the beans and about 1/2 cup (1 oz) of the tangy slaw. Distribute the chicken evenly between the tostadas and scatter the queso fresco on top. Serve immediately, passing the salsa at the table. Serves 4 to 6.