The Doctors: Healthy Chicken Tostada Recipe

The Doctors: Guilt-Free Mexican Food

The adorable and talented 14-year-old Chef Jimmy joined Dr Travis Stork on The Doctors yet again to share some of his healthy homemade recipes. This time he was taking on Mexican food, and after sharing his recipe for Lean Bean Burritos, he shared the recipe for his Chicken Tostadas. These delicious tostadas are made with a cauliflower tortilla rather than a fried tortilla, which means this recipe is loaded with healthy ingredients and not a single one you should feel guilty about! As much Dr Stork hates cauliflower, he absolutely loved this recipe because he couldn’t even taste the cauliflower!

To get the recipe for healthy Chicken Tostadas, click next page.

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The Doctors: Chicken Tostada Recipe Ingredients

The Doctors: Healthy Chicken Tostada Recipe

Chef Jimmy shared his guilt-free Mexican recipes including one for Chicken Tostadas made with cauliflower tortillas! (skewgee / Flickr)

  • 1/2 C guacaole
  • 1/4 C pickled onions in lime juice
  • 2 cauliflower tortillas
  • 1/2 C shredded chicken

For the Cauliflower Tortilla:

  • 2 large eggs
  • 1/4 C onions – finely chopped
  • pinch of salt
  • 1 cauliflower head – medium size
  • 1/4 C cilantro – chopped
  • pinch of ground black pepper

For the Pickled Onions:

  • 1/2 C lime jice
  • 1 large red onion – sliced thin
  • 1 tsp salt

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The Doctors: Chicken Tostada Recipe Directions

  1. Put the cauliflower tortillas in a medium skillet to crisp and brown, approximately 1-2 minutes per side
  2. When the tortilla is crisp, spread the guacamole on top
  3. Add the pickled onions and chicken

To Make the Cauliflower Tortilla:

  1. Preheat the oven to 375 degrees
  2. Line a baking sheet with parchment paper
  3. Cut the cauliflower into florets and add to a food processor
  4. Pulse the cauliflower until it’s finely chopped and similar to rice, making about 2 packed cups
  5. Put the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir before microwaving for an additional two minutes
  6. Then, put the cauliflower in a thin dish towel or paper towels, then squeeze out as much of the liquid as possible (be careful not to burn yourself, because it will be hot!)
  7. In a mixing bowl, whisk the eggs, then add the cilantro, cauliflower, onions, and salt and pepper
  8. Stir until thoroughly combined
  9. Spoon the mixture onto the baking sheet, forming into a small, flat circle
  10. Bake for 10 minutes, then carefully flip and bake for an additional 6-8 minutes, until set

For the Pickled Onions:

  1. In a saucepan, boil a pot of water
  2. Put the onion in a heat-proof, microwave-safe bowl
  3. Pour the boiling water over the onions, then cover for 10 seconds and drain using a colander
  4. Put the onions back into the bowl, then add the lime juice and salt, then mix
  5. Cover and store in the fridge for at least an hour, before serving
  6. Keep in the fridge for up to three weeks

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