As @defineddish-lifers, we were thrilled to have Alex Snodgrass back in our kitchen. We made tostadas from her new cookbook and got insider info on what her current favorite restaurant in Austin is––hint: it’s one of our family’s favorites too! Her cookbook, filled with 100 easy weeknight meals, is available for pre-order NOW and will be on shelves on December 31. All of the recipes are #Whole30 or #Paleo, or easily modified to be, and packed with plenty of salud y sabor!
Author: Siete Family Foods
Ingredients
2 c small diced fresh pineapple
¼ c finely diced red onion
1 tbsp finely diced jalapeño
2 tbsp fresh lime juice (1 lime)
1 garlic clove, minced
1 tbsp finely chopped fresh cilantro leaves
1 tsp avocado oil
½ tsp kosher salt
2 tbsp avocado oil
2 lbs ground chicken thighs
2 tsp chipotle chili powder
1 tsp kosher salt
½ tsp freshly ground black pepper
¼clow-sodium chicken broth
1 tbsp tomato paste
6 Cassava Flour Tortillas
2 avocados, mashed
½ c shredded purple cabbage
¼ c chopped fresh cilantro leaves
Directions
To make the tortillas, preheat the oven to 350°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 the tortillas with nonstick cooking spray
Bake for 8 to 10 minutes, or until golden brown and crisp
To make the salsa, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil, and salt in a medium bowl
Refrigerate until ready to serve, up to 5 days
To make the chicken, heat the avocado oil over medium-high heat, in a large skillet
Add the ground chicken, chipotle chili powder, salt and
pepper
Cook the chicken, breaking up the meat with the back of spoon, until it is brown, (~7 mins)
Drain off any excess fat from the pan, if necessary
Reduce the heat to medium and add the chicken broth
tomato paste and stir to combine
Continue to cook for ~2 more minutes
Remove from heat and
cover to keep warm until ready to serve
To assemble, spread the mashed avocado on top of each crisp tortilla
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