Spiced Chicken & Pickled Pineapple Tostadas
A high protein and delicious meal!
Ingredients
500g chicken breasts (boneless, skin off) thinly sliced
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chilli powder
2 tbsp olive oil
8 small tortillas (use corn or flour, whateever your preference)
1/2 iceberg lettuce shredded
1 avocado sliced
125ml sour cream
1/2 handful
1 lime cut into wedges
Pickled Red Onion & Pineapple
1/2 cup white vinegar
1/2 cup wateer
1/2 cup white sugar
1 1/2 tsp salt
1/2 tsp black peppercorns
2 tsp preserved sliced jalapenos
1/2 Dole fresh pineapple peeled and cut into chunks
1 red onion finely sliced
Method
Step 1
To make the pickled onion and pineapple: In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Step 2
Once the mixture is boiling, reduce the heat to low and let it simmer for 5 minutes. Remove the saucepan from the heat and let the liquid cool to room temperature.
Step 3
Place the jalapenos, pineapple and red onion in a clean, sterilised jar or airtight container.
Step 4
Pour over the cooled liquid. Cover the jar and refrigerate. Let it pickle for at least 30 minutes but if you can make it a day or so in advance then this is ideal.
Step 5
In a bowl, combine the chicken slices with smoked paprika, ground cumin, chilli powder, salt, and black pepper. Mix well to coat the chicken evenly.
Step 6
Heat olive oil in a pan over medium heat. Add the chicken and cook until golden and cooked through, about 10 minutes. Remove from heat and set aside.
Step 7
Warm the tortillas in a dry pan or in the oven until they are just lightly toasted.
Step 8
To assemble the tostadas, on each tortilla arrange a little shredded lettuce, avocado, a dollop of sour cream, chicken, pickled pineapple and onion mixture and a sprinkle of coriander.
Step 9
Serve with lime wedges on the side.