Spicy Chipotle Pork Tostada with Avocado and Tomatoes
You can never have too many main course recipes, so give Spicy Chipotle Pork Tostada with Avocado and Tomatoes a try. This recipe makes 4 servings with 342 calories, 23g of protein, and 19g of fat each. For $2.23 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A couple people made this recipe, and 62 would say it hit the spot. If you have avocado, corn tortillas, roma tomatoes, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Mother Rimmy. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is tremendous. Similar recipes include Pulled Pork Tostada with Chipotle Caramelized Onions, Salmon Patties with Avocado and a Spicy Chipotle Avocado Aioli, and Chipotle Lime Shrimp Tostada.
Servings: 4
Ingredients:
1 medium avocado, mashed
1 cup baby spinach, shredded
1 tsp chili powder
½ tsp Chipotle peppers in Adobo sauce, finely minced
4 ea corn tortillas, 8"
1 tsp cumin
1 tablespoon garlic oil
1 small lime, juiced
1 cup low fat cheddar cheese, shredded
4 tablespoons low fat sour cream
1 small onion, chopped
8 ounces boneless pork chops, cubed into bite sized pieces
2 small Roma tomatoes, diced
Equipment:
frying pan
Cooking instruction summary:
1. Heat garlic oil over medium heat in non-stick skillet. Add onions and cook for 5 minutes until very tender and starting to brown. Add pork, lime juice, chili powder, cumin and Chipotle and cook another 5 - 8 minutes until pork is no longer pink. Remove from heat.2. Heat heavy skillet over medium heat and toast one corn tortilla for 1 - 2 minutes on one side, then flip. Top with 1/4 cup cheese and cook until cheese melts.3. Remove tortilla and top with 1/4 pork mixture, some spinach, tomato, mashed avocado and sour cream.
Step by step:
1. Heat garlic oil over medium heat in non-stick skillet.
2. Add onions and cook for 5 minutes until very tender and starting to brown.
3. Add pork, lime juice, chili powder, cumin and Chipotle and cook another 5 - 8 minutes until pork is no longer pink.
4. Remove from heat.
5. Heat heavy skillet over medium heat and toast one corn tortilla for 1 - 2 minutes on one side, then flip. Top with 1/4 cup cheese and cook until cheese melts.
6. Remove tortilla and top with 1/4 pork mixture, some spinach, tomato, mashed avocado and sour cream.
Nutrition Information:
covered percent of daily need
