I love Mexican food, but so often it relies on inflammatory foods like corn, gluten, dairy, and unhealthy fats. This version of Chicken Tostadas trades out the traditional ingredients that can harm your health without sacrificing any of the irresistible flavors or textures.
If dairy isn’t a problem for you, go ahead and top these with full-fat sour cream. Look for one without any added gums or thickeners – they’re not necessary and indicate the quality isn’t up to par. If, like me, dairy intolerance is an issue for you, try cultured coconut milk instead. It’s creamy, a bit tart, and also brings some excellent nutrition to the table.
Don’t forget that the quality of the clean, lean protein you choose matters, too. Look for organic, free range chicken breast. (I order mine from Butcher Box because the quality and value are unbeatable, and I love the convenience of having it delivered to my door.)
Chicken Tostadas is the first recipe in our Tex-Mex Fest menu, to be joined by Pork Tenderloin Fajitas; Pico de Gallo Avocado; and Ginger Mojitos.
Chicken Tostadas
April 25, 2017
Meet the anti-inflammatory version of a Tex-Mex favorite: Chicken Tostadas. This healthy recipe is gluten-free, dairy-free, corn-free, and totally delicious!
- Prep: 25 mins
- Cook: 15 mins
- Yields: 1 tostada
Ingredients
1 pound boneless, skinless chicken breast
4 Siete Cassava and Coconut Tortillas
1 (16-oz) can organic refried black beans
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
2 piecesor 2 tbsp canned diced chipotle peppers
½ cup canned coconut cream or milk (refrigerated one night before)
Directions
1Preheat the oven to 400°F. Sear chicken breast and 1 tsp of avocado oil in a sauté pan on medium heat. Cook for 5 to 7minutes on each side. Add ¼ cup water to the pan, turn down heat to low, cover with lid and cook for 10 to 15 minutes. Take out of pan and rest on a plate.
2Make the coconut cream. Open can of coconut cream or milk and scoop out top thick layer into a bowl. Add lemon zest, juice, and salt. Use a whisk or fork to mix. Place is refrigerator until ready to use.
3Heat the remaining 3 tsp oil in a large non-stick skillet over medium-high heat. Add the onion, garlic, and bell peppers. Cook, stirring occasionally until slightly softened, 5 to 6 minutes. Add the diced tomatoes,cumin, and chipotle pepperscook for 5 more minutes. Remove from the heat.
4Shred the chicken. Then add chicken, cilantro, lime juice and salt to the pan with tomato and pepper mix. Mix combination well.
5Open the can of refried beans and place in a small saucepan on low heat, mashing and mixing them until they have a smooth texture. Turn off heat and set aside.
6Brush the top of the tortillas with 2 tsp of the oil and cut them in quarters. Place the tortilla pieces in a single layer on a large baking sheet. Bake until lightly browned and crisp, 6 to 7 minutes. Remove from the oven and spread the top of the tortilla pieces with the refried beans.
7Place chips and beans on a platter and top with chicken mixture, avocado slices, and serve with Lemon Coconut Cream.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
Nutrition Facts
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