Chicken and Guacamole Tostadas

Posted by Vanessa in Cooking, August 20, 2010

These, my friends, are so good. Granted, I could eat quacamole (a well, prepared one, at least) until it comes out my ears. So that might be why I like this so much, but even if you aren’t a guac-freak like me, I’d say there’s still a good chance you’ll like these. Unless, of course, you’re married to me. Then you wouldn’t even come in the same room while I’m eating them because avocados scare you. Yes, now the world knows, honey.

(Okay, okay, maybe they don’t scare him. But he definitely won’t even try them. Which is just really, really sad.)

I liked everything about these tostadas, and was bummed when it was all gone. The flavors play nicely together and I like how the textures give it a little variety in every bite, especially with the crispness of the toasted tortilla and creaminess of the guacamole. De-lish!

Chicken and Guacamole Tostadas

recipe from Cooking Light magazine, August 2010 edition
  • Prep Time: 20 minutes.
  • Ready in 20 Minutes.
  • Makes: 4 Servings
  • 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 kosher salt, divided
  • 1 small garlic clove, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeno pepper
  • 2 cups shredded cooked chicken breast
  • 1/4 teaspoon smoked paprika
  • 8 (6-inch) tostada shells (or you can use tortillas and toast them under the broiler for a few minutes with a little cooking spray on them, which is what I did)
  • Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon lime 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 jalapeno; toss well.
  • Combine chicken, remaining 1 tablespoon lime 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. Enjoy!

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