MMMM…dirty tacos. Oh sorry. I was having my normal afternoon food fantasy. Don’t you just love a dirty street vendor taco? Seriously I don’t care if the health inspector says that it more sanitary to share utensils with Courtney Love whilst she is making out with Kesha than to eat food from a street vendor. You can’t scare me with all your ‘not sanitary conditions’ munbo jumbo. However for those of you who do you value your life and your large intestine I give you Duck Tacos!
2 cups thinly sliced red cabbage
1 fully cooked rotisserie duck half, (or leftover cooked duck meat, or 2 large cooked boneless, skinless chicken thighs)
4 small corn tortillas
Preheat oven to 425F. Place tortillas on a baking sheet and lightly spray with nonstick cooking spray.
Toss together the cabbage, mango, cilantro, scallions, hot pepper, lime juice, cider vinegar and salt. Let sit, allowing flavors to blend, while you prepare the duck and tortillas.
Bake the tortillas for 10 minutes, or until crispy and lightly browned.
Meanwhile, remove the skin and bones from the duck meat and roughly chop it. (Or, chop up leftover cooked duck meat, without skin, or cooked boneless, skinless chicken thighs. Place in a bowl and add the adobo sauce, cumin, coriander and allspice; toss to coat.
Heat a skillet over medium heat, spray with nonstick cooking spray, and add the duck. Stir for a few minutes to warm through. Increase heat to high and add the rum (then step back!). When flames subside, cook for a couple more minutes, until the duck is lightly browned and slightly crispy in spots.
Assemble the tostadas by topping each tortilla with some of the flambéed duck meat and the mango-cabbage slaw. Finish with diced avocado and crumbled