When I posted these Chicken Tostadas with Mango Salsa last week, I got a ton of questions from you! My husband even said they were “[insert explicit] AWESOME”, and one of the best things I ever made! Due to the high response and rave review, I thought I’d post the recipe on the blog for you! It’s a quick, easy, and flavorful weeknight meal that you can easily rotate into your “Taco Tuesday” night!
Ingredients:
For the chicken:
- 2 tablespoons extra virgin olive oil
- Ground chicken
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup low-sodium chicken broth
- 1 tablespoon tomato paste
For the toppings:
- Tortillas
- 2 avocados smashed
- Shredded purple cabbage
- Fresh cilantro, chopped
- Prepared mango salsa (I use Top Crop from Shop Rite, pictured below)
- Sriracha ranch dressing (Trader Joe’s)
Directions:
Preheat oven to 350 and line baking sheet with parchment paper.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the ground chicken, chili powder, salt and pepper. Cook the chicken, breaking up the meat, until it is brown.
Reduce heat to medium and add chicken broth and tomato paste, stirring to combine.
Remove from head and cover to keep warm until ready to serve.
Place the tortillas on the prepared baking sheet and lightly spray the tops with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown.
To assemble, spread the mashed avocado on top of the tortillas. Top with chicken, shredded cabbage, mango salsa, and cilantro. Drizzle sriracha ranch on top!
I hope you enjoyed this Chicken Tostadas with Mango Salsa recipe! If you make them, please take a picture and tag me on Instagram, so I can see them! As always, if you have any questions, feel free to reach out!
XO,
Kate
Inspired by The Defined Dish cookbook