Name: Chicken and Guacamole Tostadas
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

Print Recipe

No ratings yet

Chicken and Guacamole Tostadas

Course: Main Course

Cuisine: Mexican

Keyword: chicken

Servings:

Author: Cooking Light, August 2010

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.