Chicken and Guacamole Tostadas
Chicken and Guacamole Tostadas
1 ripe peeled avocado
1 c plus 2 Tbsp finely chopped tomato
3 Tbsp minced fresh onion, divided
3 Tbsp fresh lime juice, divided
1/2 tsp salt, divided
1 small garlic clove, minced
1 T tbsp chopped fresh cilantro
1 Tbsp minced seeded jalapeno pepper
2 c shredded skinless boneless rotisserie chicken breast (I just grilled some chicken breast)
1/4 tsp smoked paprika
8 corn tostada shells
1. Place avocado in a small bowl; mash with a fork. Stir in 2 Tbsp tomato, 2 Tbsp onion, 1 Tbsp juice, 1/4 tsp salt and garlic.
2. Combine remaining 1 c tomato, 2 Tbsp onion, 1 Tbsp lime juice, 1/4 tsp salt, cilantro, and jalapeno; toss well.
3. Combine chicken, remaining 1 Tbsp juice, and paprika; toss well to combine. Spread about 1 Tbsp guacamole over each tostada shell; top each with 1/4 c chicken mixture and about 2 Tbsp salsa.
Yield: 4 servings
From Cooking Light Magazine August 2010
Ken's rating: *****
Chalsea's rating: *****
Absolutely delicious. And 345 calories in 2 tostadas!
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