Cooking Light Magazine is one of my favorite places to find recipes. When I get one in the mail, it makes my day. This recipe was definitely two thumbs up from me and hubs. Hubs decided to forgo the tomatoes and added sour cream and cheese. I ate it exactly how the recipe suggested. We both were happy with the results.
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
Preparation
1. 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.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
Hubby's Creation
YUMMY!
ReplyDeleteI love that magazine as well!! They have so many good recipes!
These look SO Good right now!
ReplyDelete