*Serves 3
Per Serving: Calories 215, Protein 14g, Total Fat 11g, Carbs 13g, Fiber 2g
Ingredients:
For the pineapple salsa
1 cup diced fresh pineapple
1/8 cup finely diced red onion
1/2 tbsp finely diced jalapeño
1 tbsps fresh lime juice
1/2 garlic clove, minced
1/2 tbsp chopped fresh cilantro
1/2 tsp olive oil
For the chipotle chicken
1/2 tbsp olive oil
6 oz ground chicken
1 tsp chipotle chili powder
Freshly ground salt and pepper
1/8 cup fat free chicken broth
1/2 tbsp tomato paste
To assemble
3 flat tostada shells
1 avocado, mashed
1/4 cup shredded purple cabbage
1/8 cup chopped fresh cilantro
Instructions:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve.
In a large skillet, heat the oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper. Cook the chicken, breaking up the meat until it is brown, about 7 minutes.
Drain off any excess fat from the pan. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Cook for about 2 more minutes.
Remove from heat. Place tortillas in a single layer on baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake until golden brown and crisp.
Carefully spread the mashed avocado on top of each tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and cilantro.