NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, cooked and shredded

2 medium Corn tostadas

0.5 cup Tomato puree

1 tbsp Chipotle peppers in adobo

0.25 medium White onion

1 clove Garlic

1 tsp Olive oil

0.25 whole Avocado

2 tbsp Plain Greek yogurt

1 tsp Lime juice

0.25 cup Shredded cabbage

1 medium Radish

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium heat and sauté the diced white onion and minced garlic until soft and translucent.

• 2

  Stir in the tomato puree and minced chipotle peppers in adobo, allowing the sauce to simmer for about 5 minutes until it thickens slightly.

• 3

  Add the shredded chicken breast to the skillet, tossing it well to ensure every piece is coated in the smoky tomato sauce.

• 4

  In a small bowl, mash the avocado with the Greek yogurt, lime juice, sea salt, and black pepper until the mixture is smooth and creamy.

• 5

  Lay the corn tostadas on a clean surface and spread a generous layer of the avocado crema across the base of each.

• 6

  Divide the warm chicken tinga evenly between the tostadas, piling it high on top of the crema.

• 7

  Finish the dish by garnishing with shredded cabbage and thinly sliced radishes for a fresh, crisp texture.