I thought today could be TOSTADA THURSDAY!
That has a nice ring to it, right?
Instead of using our normal Tex-Mex flavors, we added mango to make this a completely different supper.
Let’s talk about the mangoes for a second…my grocery store didn’t have any nice ripe mangoes in the produce department on this day, so I bought a bag of frozen and they worked perfectly (and then to finish things off, the coconut people in my house added toasted coconut to our finished tostadas). Either way you top it, you’ll love it.
This recipe serves 4 adults.
1 pound of chicken breasts
4 cups of pineapple juice (plus a little water to cover)
2 cups frozen mango chunks
1 red bell pepper, chopped and seeded
1 avocado, chopped into chunks
about 8 green onions, chopped
a little salt and pepper
Toasted coconut to garnish (optional)
In your slow cooker, layer your chicken and pineapple juice (if you still need to cover your chicken with more liquid, add water until chicken is covered). Cover and cook on low 6 to 8 hours or on high about 3 hours. The last 30 minutes that your supper is cooking, shred the chicken right inside your slow cooker using two forks, turn the heat to high and add in your frozen mango and chopped bell pepper. Cover and cook the remaining 30 minutes.
Using a slotted spoon, remove the chicken, mango and pepper to a bowl (discard the liquid). Add in your bits of avocado and chopped green onion. Sprinkle salt and pepper in. Top each tostada shell with your chicken mixture and then sprinkle toasted coconut on top.
Dinner is done!
(And Psssst: the easiest way to toast up coconut is to add your coconut to a dry skillet and brown up just slightly over medium-low heat.)