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https://vimeo.com/372412803/16fe9b951b

Chipotle Chicken with Pineapple Tostada by The Defined Dish

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Estimated Time: 35 minutes

Servings: 6

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!

Ingredients

  • 2 cups small diced fresh pineapple
  • ¼ cup 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
  • ¼ cup low-sodium chicken broth
  • 1 tbsp tomato paste
  • 6 Grain Free Cassava Flour Tortillas
  • 2 avocados, mashed
  • ½ cup shredded purple cabbage
  • ¼ cup chopped fresh cilantro leaves

Directions

1. 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.

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. 

Used In This Recipe

cassava flour tortillas