Directions

1. Step 1

   To make the tortillas, preheat the oven to 350°F and line a baking sheet with parchment paper

2. Step 2

   Place the tortillas in a single layer on the prepared baking sheet

3. Step 3

   Lightly spray the tops of the tortillas with nonstick cooking spray

4. Step 4

   Bake for 8 to 10 minutes, or until golden brown and crisp

5. Step 5

   To make the salsa, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil, and salt in a medium bowl

6. Step 6

   Refrigerate until ready to serve, up to 5 days

7. Step 7

   To make the chicken, heat the avocado oil over medium-high heat, in a large skillet

8. Step 8

   Add the ground chicken, chipotle chili powder, salt and

9. Step 9

   pepper

10. Step 10

    Cook the chicken, breaking up the meat with the back of spoon, until it is brown, (~7 mins)

11. Step 11

    Drain off any excess fat from the pan, if necessary

12. Step 12

    Reduce the heat to medium and add the chicken broth

13. Step 13

    tomato paste and stir to combine

14. Step 14

    Continue to cook for ~2 more minutes

15. Step 15

    Remove from heat and

16. Step 16

    cover to keep warm until ready to serve

17. Step 17

    To assemble, spread the mashed avocado on top of each crisp tortilla

18. Step 18

    Sprinkle with shredded cabbage and

19. Step 19

    a big scoop of chipotle chicken

20. Step 20

    Top with the salsa and

21. Step 21

    a sprinkle of cilantro