INGREDIENTS
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3/4 cup shredded red cabbage
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2 tsp fresh lime juice (or more to taste)
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5 cilantro leaves
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salt, to taste
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2 cups easy crock pot chicken salsa verde (warmed)
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6 tostada shells (Ortega)
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3/4 cup shredded reduced fat Mexican Cheese (Sargento)
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pickled jalapeño slices (optional)