Keto Chicken Tinga Tostadas with Coconut Tortillas
Spicy shredded chicken tinga served on top of crispy coconut tortillas, topped with avocado and cilantro.
Ingredients
- about 680 g Chicken Thighs
- 2 tbsp Canned Chipotle Peppers in Adobo Sauce
- 1 can Diced Tomatoes
- 1 medium Onion
- 3 cloves Garlic
- 1/2 cup Coconut Flour
- 2 tbsp Coconut Oil
- 1 medium Avocado
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cook chicken thighs until tender. Shred the chicken.
- 2Sauté onion and garlic in a pan. Add diced tomatoes and chipotle peppers in adobo sauce.
- 3Simmer for 15 minutes. Add the shredded chicken to the sauce.
- 4Mix coconut flour and coconut oil to form small tortillas. Cook on a skillet until crispy.
- 5Top the coconut tortillas with the chicken tinga, avocado, and cilantro.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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