Baja Chicken Tostada with Strawberry Pineapple Salsa
Author: Alexa Schirm
Serves: 4
- CHICKEN
- 2 chicken breast halves pounded thin
- 1 Tbsp paprika
- 1 tsp ground cumin
- 1 tsp coconut sugar
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp ground thyme
- ¼ tsp red pepper flakes
- 1 tsp chili powder
- GUCAMOLE
- 1 avocado
- ½ tsp minced garlic
- lime juice from ½ lime
- salt, to taste
- PLANTAINS
- 2 plantains, sliced
- 4 Tbsp coconut oil
- freshly cracked salt
- SALSA
- ½ cup chopped strawberries
- ½ cup chopped pineapple
- ⅓ cup diced onion
- ¼ cup fresh cilantro, chopped
- Juice from ½ lime
- 1 Tbsp olive oil
- Salt, to taste
- SHELLS
- 4 medium-large tortilla shells
- Make tortilla shells according to directions.
- Heat grill.
- Mix paprika, cumin, sugar, garlic powder, salt, ground thyme, red pepper flakes and chili powder together in a small bowl.
- Pound chicken and rub seasoning mixture on both sides of chicken.
- Place on grill and cook until cooked through.
- Once done slice.
- PLANTAINS
- Meanwhile slice plantains and heat a large skillet over medium heat.
- Add coconut oil and once sizzling fry plantains.
- Season with salt and drain on a paper towel lined plate.
- SALSA
- Add chopped strawberries, pineapple, onion and cilantro to a bowl and mix well.
- Add in olive oil, lime juice and salt. Mix to combine.
- GUCAMOLE
- Remove the shell and pit from avocado.
- Place in bowl and mash with a fork.
- Add in garlic, lime juice and salt, mix well.
- ASSEMBLE
- Grill the tortilla shells on both sides (optional).
- Spread guacamole on the shell and add chicken and friend plantains.
- Top with strawberry salsa and additional cilantro, avocado and a squeeze of lime juice.
Recipe by Simple Roots at https://simplerootswellness.com/baja-chicken-tostada-with-strawberry-pineapple-salsa/
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