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Chicken and Guacamole Tostadas

Course: Main Course
Cuisine: Mexican
Keyword: chicken
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