Chipotle Chicken with Pineapple Tostada by The Defined Dish

Servings
6
Prep Time
25 minutes
Cook Time
10 minutes
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 FoodsIngredients
- 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
- Sprinkle with shredded cabbage and
- a big scoop of chipotle chicken
- Top with the salsa and
- a sprinkle of cilantro
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