Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: Makes 15 tostadas
Heat a large pan to a medium high heat, add the oil then the diced onion and garlic, cook for 2 minutes. Then add the dry spices, cook for a further minute
Add the venison mince and brown in the pan, about 8-10 minutes.
Add the cherry tomatoes, smoked chipotle peppers and water, bring to a simmer and let simmer for 15 minutes. Season with salt and pepper to taste.
Take the thinly sliced cabbage and pour over the lemon juice, season with a pinch of salt and some chopped coriander, Mix and set aside
To Assemble
Lay the tostadas out on a platter, add a little of the sliced cabbage salad, spoon over some of the venison mince.
Then garnish with the sliced avocado, sour cream, chilli, spring onion and coriander.
Serve and enjoy.
