Chicken & Guacamole Tostadas

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.

3. 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.

Hubby's Creation

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