breakfast tostadas with creamy jalapeño cilantro sauce (gluten free, dairy free).
this is the best breakfast i have made in a LONG time. i can’t believe how good it is for something that is so simple!
i whipped this up before work (it’s that easy!), but this will make the most perfect weekend brunch.
the shredded salsa chicken is easy and absolutely to die for. you’ll make this in a crockpot- i like to make this overnight so that it’s ready to go in the morning! just make sure you set an alarm- you won’t want to go much over 8 hours or the salsa can start to burn.
the jalapeño cilantro sauce is next level addicting! so creamy and so much flavor- the perfect addition to this meal, or any meal at that. it’s made with tahini, which you can’t taste but makes it super super creamy.
i love to torch my tortillas directly on an open flame on the stove to get that crisp char- just keep an eye on it as they can burn quickly!
this is one of those meals where you can easily sneak in some veggies, because the flavor is so good and there are so many amazing textures going on. i loved this with the cauliflower rice and spinach, but feel free to add peppers, tomatoes, red onion, etc.! whatever you’ve got on hand will do, and you can never go wrong with adding some more veggies in the mix.
disclaimer: there are not exact measurements for the seasonings on the chicken! i love teaching people to be more intuitive in the kitchen and to trust themselves, and i think a good step in practicing that is playing around with seasonings. i just get the chicken coated in these spices to give it that extra flavor, but salsa is the main star of the show! it makes the juiciest and most flavorful shredded chicken. i’m drooling!
can’t wait for you guys to try this one out. let me know what you think! xx
for the chicken
2 chicken breasts (about 1-1.5 lbs)
1 (16 oz) jar of chunky salsa
spices: paprika, chili powder, oregano, onion powder, garlic powder, red pepper flakes, sea salt, pepper
for the jalapeño cilantro sauce
1/4 cup tahini
1/4 cup water
1 tbsp extra virgin olive oil
1 jalapeño, stem and seeds removed (leave a some seeds for extra spice)
1 small handful of fresh cilantro
1 small handful fresh baby spinach
juice of 1-2 limes
1 large garlic clove
sea salt, to taste
for the tostadas
tortillas (grain free, corn, or whole wheat)
cauliflower rice, about 1/3-1/2 cup per person
make the chicken in a crockpot. season each breast with all of the spices to give it a light coating. place the breasts flat in the crockpot and dump jar of salsa over the chicken. cook on low for 8 hours, then shred chicken with two forks. i like to do this overnight the night before serving, but it’s up to you! you’ll want to make sure to set an alarm; if you go much over 8 hours the salsa can burn.
for the jalapeño cilantro sauce, add all ingredients to the blender and blend on high until super smooth. start with 1 lime, taste and add more if you’d like. adjust salt to personal preference.
make the cauliflower rice by sautéing in a pan with avocado oil, salt, and pepper.
set cauliflower rice aside, then cook the eggs in the same pan.
optional: torch the tortillas on the stove or toast in the oven. serve the tortillas layered with spinach, cauliflower rice, shredded chicken, an egg, and the jalapeño sauce.