Chipotle Tostadas with Pineapple Salsa

Make Tostada Shells:

Brush or spray both sides of corn tortillas with oil and bake o a sheet pan in the oven at 350 for 5 minutes then flip and bake 5-8 minutes more until crispy and lightly toasty.

Make the Salsa

Mix together the diced pineapple, onion, chipotle powder, cilantro, lime juice and salt. Set aside.

Make the Avocado Cream

Mash the avocado with lime juice, sour cream, and salt until smooth and creamy.

Cook the Meat

In a bowl mix together chipotle powder, chili powder, oregano, cumin, sea salt, and tomato paste. Add in the ground turkey mixing until just combined with the spices. Don’t over-mix as it can toughen the meat. Set this aside while you start sautéing the onions with avocado oil in a pan over medium heat for 5 minutes, add in the garlic and sauté for another minute. Add meat, spreading it out in clumps until it is brown on one side and then flip over to the other side. Break up with a metal spatula into crumbles and remove from heat when it is cooked though.

Assemble Tostados: spread avocado cream on a crispy tortilla

layer with ground turkey

top with pineapple salsa

add shredded lettuce & fresh cilantro

add (optional) cojita or feta crumbles

serve with lime wedges