Chipotle Tostadas with Pineapple Salsa

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

taco, meatless sub, or ground meat

2 cups fresh pineapple, diced in ¼″ cubes

¼ cup white onion, diced small

¼ teaspoon chipotle powder

½ cup cilantro, finely chopped

juice of 1 lime about 3 tablespoons (more or less depending on how sweet the pineapple is)

⅛ sea salt

subheading: Avocado Crema:

1 avocado

juice of a lime

½ cup sour cream (dairy-free if preferred or greek yogurt is good too)

⅛ teaspoon salt

subheading: Tostada Meat:

1 white onion

2 garlic cloves, minced

1 pound ground turkey (or ground chicken, ground beef, or ground meat substitute)

½ teaspoon chipotle powder

1 teaspoon chili powder

1 teaspoon dried oregano (or 1 tablespoon fresh oregano, minced)

½ teaspoon cumin

¾ teaspoon sea salt

1 tablespoon tomato paste

3 tablespoons water

subheading: Toppings:

shredded lettuce (or cabbage)

cojita or feta crumbles

cilantro

lime wedges

Directions at feastingathome.com

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