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