Chicken Tostadas

I’ve been trying to cut gluten out of my diet. I’ll always love bread and pizza and pastries, and I think I’ll always eat them. But I’ve learned how easy it is to substitute other things.

Corn-based starches found in things like cornmeal, tortillas, and tostadas are great alternatives. And it means I can try out new recipes for polenta, fajitas, and enchiladas!

You’ll need:

1 skinless, boneless chicken breast

corn tostadas

5 tomatoes

1 red bell pepper

1 avocado

1 lime

fresh cilantro, cumin, smoked paprika

cheddar cheese

sour cream

Wash and chop 5 tomatoes. Do the same for one red bell pepper. Heat in a medium saucepan over medium-high heat for 5 minutes, stirring often.

Add one crushed clove of garlic. Continue stirring.

Take one large boneless, skinless chicken breast and cute it into large morsels. Dust with smoked paprika and cumin. Place the seasoned chicken into the simmering pot and stir well. Cover and simmer for 20 minutes, stirring occasionally. Season with salt to taste.

While the chicken is cooking, prepare the guacamole.

Slice 1 avocado in half lengthwise. Remove the pit by carving around it with a spoon. Using your knife, score the inside of the avocado several times vertically and horizontally. Over a medium sized bowl, use the spoon to scoop along the inside of the skin and allow the chunks to fall into the bowl.

Juice one lime, using my awesome fork method, directly into the bowl. Sprinkle a pinch of kosher salt. The acidity of the lime juice and the salt grains will help to break down the avocado if it’s a little on the firm side. Mash the avocado with the back of a dinner fork, using the sides of the bowl to help soften it.