Chicken and Guacamole Tostadas
Servings: 0
Ingredients
- 1 ripe peeled avocado
- 1 cup plus 2 tablespoons finely chopped tomato divided
- 3 tablespoons minced fresh onion divided
- 3 tablespoons fresh lime juice divided
- 1/2 teaspoon salt divided
- 1 small garlic clove minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño pepper
- 2 cups shredded skinless boneless rotisserie chicken breast
- 1/4 teaspoon smoked paprika
- 8 6-inch corn tostada shells
Instructions
- Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
- Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
- Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Notes
Recipe By: Cooking Light, August 2010
Serving Size: 4
Serving Size: 4
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