Directions

1. To make the tortillas, preheat the oven to 350°F and line a baking sheet with parchment paper
2. Place the tortillas in a single layer on the prepared baking sheet
3. Lightly spray the tops of the tortillas with nonstick cooking spray
4. Bake for 8 to 10 minutes, or until golden brown and crisp
5. To make the salsa, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil, and salt in a medium bowl
6. Refrigerate until ready to serve, up to 5 days
7. To make the chicken, heat the avocado oil over medium-high heat, in a large skillet
8. Add the ground chicken, chipotle chili powder, salt and
9. pepper
10. Cook the chicken, breaking up the meat with the back of spoon, until it is brown, (~7 mins)
11. Drain off any excess fat from the pan, if necessary
12. Reduce the heat to medium and add the chicken broth
13. tomato paste and stir to combine
14. Continue to cook for ~2 more minutes
15. Remove from heat and
16. cover to keep warm until ready to serve
17. To assemble, spread the mashed avocado on top of each crisp tortilla
18. Sprinkle with shredded cabbage and
19. a big scoop of chipotle chicken
20. Top with the salsa and
21. a sprinkle of cilantro