Low Carb Chicken and Veggie Tostadas
7.0g
Net Carbs
35.7g
Protein
31.2g
Fat
15.6g
Fiber
481
Calories
Ingredients:
- 3/4 teaspoon table salt USDA
- 1 teaspoon fresh garlic FNDDS
- 1/2 cup fresh yellow onion, chopped USDA
- 1 cup fresh zucchini, with skin, chopped USDA
- 1 cup fresh avocado puree USDA
- 2 tablespoons olive oil USDA
- 16 ounces raw chicken thigh, skinless USDA
- 3/4 teaspoon chili powder, 036800328198, organic Red Monkey
- 1/2 cup fresh red bell pepper, chopped USDA
- 8 tortillas Carb Counter flour tortillas, street taco size (La Banderita)
- 2 teaspoons lime juice, 100%, fresh squeezed FNDDS
- 1 cup mexican blend cheese FNDDS
- 8 teaspoons sour cream FNDDS
- 1/2 cup red salsa FNDDS
- 2 tablespoons fresh cilantro, leaves USDA
Directions:
- Heat oven to 375°F.
- Place tortillas in a single layer on a baking sheet. In a small bowl or cup, combine 1 tablespoon olive oil, ¼ teaspoon chili powder and 1/8 teaspoon salt. Brush both sides of each tortilla with the oil mixture and pierce all over with a fork. Bake for 3 minutes, then flip each tortilla, piercing any bubbles and flattening if needed, bake another 5-8 minutes, until just beginning to brown. Allow to cool.
- In a large non-stick skillet over medium heat, warm the remaining tablespoon olive oil. Add chopped onion and sauté until translucent, about 3 minutes. Add minced or pressed garlic, stirring constantly until fragrant, another 30 seconds. Add chicken thighs cut into ½-inch cubes, sprinkle with ½ teaspoon chili powder, ¼ teaspoon salt, and sauté stirring occasionally, until chicken is opaque and beginning to brown, about 5 minutes. Add zucchini and bell pepper and continue to sauté, stirring frequently, until vegetables are tender crisp and chicken is cooked through (internal temp of 165°F), 3-5 minutes more.
- In a medium bowl, mix together avocado, lime juice and 1/8 teaspoon salt.
- To assemble the tostadas, spread 1/8 cup avocado mix over each tortilla. Top each evenly with a rounded 1/3 cup chicken and vegetable mixture, 2 tablespoons shredded cheese, 1 tablespoon salsa, and 1 teaspoon sour cream. Sprinkle evenly with cilantro leaves and serve. One serving is two tostadas as described.
