Chipotle Chicken Tostadas With Pineapple Salsa

Name: Chipotle Chicken Tostadas With Pineapple Salsa
Cook time: 30 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
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, cubed; ½ c. shredded purple cabbage; ¼ c. chopped fresh cilantro leaves; 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

7 steps

Cook:30min

Updated at: Thu, 21 Sep 2023 01:01:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories533.3 kcal (27%)

Total Fat28 g (40%)

Carbs47 g (18%)

Sugars8.8 g (10%)

Protein30.2 g (60%)

Sodium610.2 mg (31%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspavocado oil

or olive oil

2 lbground chicken

2 tspchipotle chili powder

freshly ground salt

pepper freshly ground

¼ clow-sodium chicken broth

1 Tbsptomato paste

6grain-free tortillas

8-inch

2avocados

cubed

½ cpurple cabbage

shredded

¼ cfresh cilantro leaves

chopped

2 cfresh pineapple

small, diced

¼ cred onion

finely diced

1 Tbspjalapeño

finely diced

2 Tbspfresh lime juice

1garlic clove

minced

1 Tbspfresh cilantro leaves

Instructions

Step 1

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 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 for tostada. For tacos, bake 6 minutes

Step 2

Make the pineapple salsa: in a medium bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado, avocado oil and salt. Refrigerate until ready to serve, up to 5 days.

Step 3

Make the chicken: in a large skillet, heat the avocado oil over medium-high heat. Add the ground chicken, salt and pepper.

Step 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.

Step 5

Reduce the heat to medium and add the chicken broth, chili powder and tomato paste and stir to combine. Continue to cook for about 2 more minutes.

Step 6

Remove from heat and cover to keep warm until ready to serve.

Step 7

Assemble for tostada: 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. For taco: scoop of chicken. Top with cabbage, salsa and cilantro.