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Chipotle Chicken Tostadas with Pineapple Salsa
Ingredients:
• 1 Tbsp avocado oil (or olive oil)
• 2 lb ground chicken
• 2 tsp chipotle chili powder
• Freshly ground salt and pepper
• ¼ c. low-sodium chicken broth
• 1 Tbsp tomato paste
• 6 (8-inch) grain-free tortillas
• 2 avocados, mashed
• ½ c. shredded purple cabbage
• ¼ c. chopped fresh cilantro leaves
Ingredients for the pineapple salsa:
• 2 c. small diced fresh pineapple
• ¼ c. finely diced red onion
• 1 Tbsp finely diced jalapeño
• 2 Tbsp fresh lime juice (from 1 lime)
• 1 garlic clove, minced
• 1 Tbsp finely chopped fresh cilantro leaves
• 1 tsp avocado oil (or olive oil)
• Pinch of salt
Directions:
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Make the pineapple salsa: in a medium bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve, up to 5 days.
3. Make the chicken: in a large skillet, heat the avocado oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper.
4. Cook the chicken, breaking up the meat with the back of a spoon until it is brown, about 7 minutes. Drain off any excess fat from the pan, if necessary.
5. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Continue to cook for about 2 more minutes.
6. Remove from heat and cover to keep warm until ready to serve.
7. To assemble: place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown and crisp.
8. Carefully spread the mashed avocado on top of each crisp tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and a sprinkle of cilantro.
Per serving: 462 calories, 26.7 g fat (6.3 g sat), 31.8 g protein, 26.8 g carb, 7.1 g sugars, 7 g fiber