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!
2. 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.
3. To make the chicken, heat the avocado oil over medium-high heat, in a large skillet. Add the ground chicken, chipotle chili powder, salt & 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 & cover to keep warm until ready to serve.
4. To assemble, spread the mashed avocado on top of each crisp tortilla. Sprinkle with shredded cabbage & a big scoop of chipotle chicken. Top with the salsa & a sprinkle of cilantro.