The Atlanta Journal-Constitution
SWEET AND SPICY CHICKEN AND AVOCADO TOSTADAS
Storage: Refrigerate leftover chicken for up to 4 days.
Make ahead: The chicken can be made up to 3 days in advance and reheated in the microwave, or in a covered saucepan over low heat, until warmed through.
3/4 teaspoon chipotle powder, or regular chili powder and a pinch of cayenne pepper
3/4 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon fine salt, divided
1 pound skinless, boneless chicken breasts, pounded to an even thickness of about 1/2 inch
2 tablespoons plus 2 teaspoons neutral
oil, such as avocado or canola Eight (6-inch) corn tortillas
2 ripe avocados, pitted and peeled 2 teaspoons fresh lime juice, plus lime
wedges for serving
1/3 cup matchstick-cut pieces of jicama or
radish 1/3 cup finely diced fresh pineapple
1/4 cup pomegranate seeds
1/2 cup plain Greek yogurt or sour cream 1/4 cup fresh cilantro leaves
Position a rack in the middle of the oven and heat to 350 degrees. In a small bowl whisk together the chipotle powder, paprika, cumin, garlic powder and 1/4 teaspoon of the salt.
Place the chicken in an 8-by-8-inch baking dish and brush it on both sides with 2 teaspoons of the oil. Sprinkle both sides with the spice mixture and rub it in a bit with your fingers so it adheres. Cover the baking dish with foil and bake for 20 minutes, or until the chicken is cooked through. Remove from the oven, uncover and let cool slightly. Transfer to a cutting board and, using two forks, shred the meat, transfer to a bowl and toss with any juices that have accumulated in the pan. Use the same piece of foil to cover the chicken to keep warm.
Increase the oven temperature to 425 degrees. Brush the tortillas on both sides with the remaining 2 tablespoons of oil and arrange them across two large, rimmed baking sheets. Toast the tortillas for about 8 minutes, or until crisp. Reduce the oven temperature to 220 degrees to keep the tortillas warm until you are ready to serve.
While the tortillas are warming, in a medium bowl, mash the avocados, the lime juice and the remaining 1/4 teaspoon of salt until smooth.
To serve, spread a warm tortilla with some of the mashed avocado mixture, then top with the jicama or radish, pineapple, and pomegranate seeds. Add a mound of the shredded chicken and a dollop of yogurt or sour cream. Garnish with the cilantro leaves and serve right away, with lime wedges on the side. (Keep the remaining tortillas in the oven as you eat the first batch, so they remain warm and crisp for when you’re ready for seconds.) Makes 4 servings.
Per serving (2 tostadas): Calories: 451; Total Fat: 24 g; Saturated Fat: 3 g; Cholesterol: 73 mg; Sodium: 457 mg; Carbohydrates: 33 g; Dietary Fiber: 9 g; Sugar: 4 g; Protein: 29 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.