Baked white meat tostada recipe with guacamole is a amusing, wholesome dinner

Candy and Highly spiced Rooster and Avocado Tostadas

Overall time:40 minutes


Overall time:40 minutes



I believe myself a guacamole minimalist, in most cases making mine with simply ripe avocado, lime, salt, jalapeño and cilantro, so I used to be greatly surprised by means of how a lot I loved it decorated with bits of unpolluted pineapple, pomegranate and chipotle chile at a favourite Mexican eating place years in the past. The distinction of the candy fruit and highly spiced, smoky pepper, carried by means of the creamy avocado, lit me up. Since then, although I stick with my liked elementary recipe more often than not, I’ve grew to become to that fruity-chile combo time and again, no longer only for guacamole, however as a taste inspiration for foods similar to this one.

On this recipe, all of the ones guacamole components, plus smooth, shredded white meat breast are layered onto crisped corn tortillas — tostada-style. Fairly than being fried, right here they’re brushed with oil and baked for a extra wholesome take. The crispy tortillas are then smeared with avocado, which has been mashed with lime and salt, then showered with finely diced recent pineapple and pomegranate seeds, plus a crunch of jicama or radish. It is advisable to transfer up the fruit for those who’d like — diced mango or grapes could be great.

The highly spiced part comes into play because the seasoning for the shredded white meat. To make it, you rub skinless, boneless white meat breast with a chile powder-based spice combination — I want chipotle chile powder as it brings me again to my unique guacamole inspiration, however a normal chili powder mix will paintings, too, with a pinch of cayenne to check the warmth of the chipotle. (Use roughly cayenne to style.) The seasoned white meat is “oven-poached” in a coated baking dish till it’s cooked via, a favourite way of mine, which I to find to be a foolproof means to succeed in completely smooth “poached” poultry.

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When the white meat is cool sufficient to care for you shred it with forks and stir it with its chile-infused juices, then pile it onto the tostadas. Served crowned with a dollop of yogurt or bitter cream and sprinkled with cilantro, it’s a amusing and wholesome meal you get devour together with your palms. Be ready to get messy, in an effective way, as you benefit from the confetti of colours, and layers of taste and textures — crispy, creamy, juicy, candy and highly spiced — on this meal that’s the rest however elementary.

Candy and Highly spiced Rooster and Avocado Tostadas

Garage: Refrigerate leftover white meat for as much as 4 days.

Make Forward: The white meat will also be made as much as 3 days upfront and reheated within the microwave, or in a coated saucepan over low warmth, till warmed via.

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  • 3/4 teaspoon chipotle chile powder, or common chili powder and a pinch of cayenne pepper
  • 3/4 teaspoon candy paprika
  • 1/2 teaspoon floor cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon effective salt, divided
  • 1 pound skinless, boneless white meat breasts, pounded to a fair thickness of about 1/2 inch
  • 2 tablespoons plus 2 teaspoons impartial oil, similar to avocado or canola
  • 8 (6-inch) corn tortillas
  • 2 ripe avocados, pitted and peeled
  • 2 teaspoons recent lime juice, plus lime wedges for serving
  • 1/3 cup matchstick-cut items of jicama or radish
  • 1/3 cup finely diced recent pineapple
  • 1/4 cup pomegranate seeds
  • 1/2 cup undeniable Greek yogurt or bitter cream
  • 1/4 cup recent cilantro leaves
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Place a rack in the midst of the oven and preheat to 350 levels. In a small bowl whisk in combination the chili powder, paprika, cumin, garlic powder and 1/4 teaspoon of the salt.

Position the white meat in an 8-by-8-inch baking dish and brush it on either side with 2 teaspoons of the oil. Sprinkle either side with the spice combination and rub it in a little together with your arms so it adheres. Duvet the baking dish with foil and bake for 20 mins, or till the white meat is cooked via. Take away from the oven, discover and let cool reasonably. Switch to a chopping board and, the use of two forks, shred the beef, switch to a bowl and toss with any juices that experience collected within the pan. Use the similar piece of foil to hide the white meat to stay heat.

Build up the oven temperature to 425 levels. Brush the tortillas on either side with the remainder 2 tablespoons of oil and organize them throughout two massive, rimmed baking sheets. Toast the tortillas for approximately 8 mins, or till crisp. Scale back the oven temperature to 220 levels to stay the tortillas heat till you are prepared to serve.

Whilst the tortillas are warming, in a medium bowl, mash the avocados, the lime juice and the remainder 1/4 teaspoon of salt till easy.

To serve, unfold a heat tortilla with one of the crucial mashed avocado combination, then best with the jicama or radish, pineapple, and pomegranate seeds. Upload a mound of the shredded white meat and a dollop of yogurt or bitter cream. Garnish with the cilantro leaves and serve straight away, with lime wedges at the aspect. (Stay the remainder tortillas within the oven as you devour the primary batch, so they continue to be heat and crisp for while you’re in a position for seconds.)

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Energy: 451; Overall Fats: 24 g; Saturated Fats: 3 g; Ldl cholesterol: 73 mg; Sodium: 457 mg; Carbohydrates: 33 g; Nutritional Fiber: 9 g; Sugar: 4 g; Protein: 29 g

This research is an estimate in line with to be had components and this preparation. It will have to no longer replace for a dietitian’s or nutritionist’s recommendation.

From cookbook creator and registered dietitian nutritionist Ellie Krieger.

Examined by means of Olga Massov; electronic mail inquiries to [email protected].

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