Chicken & Guacamole Tostadas
Recipe type: Main, Poultry, Weeknight Meal
Prep time: 
Total time: 
Serves: 2
  • 1 ripe peeled avocado
  • 1 cup plus 2 tablespoons finely chopped tomato, divided
  • 3 tablespoons minced fresh onion, divided
  • ¼ teaspoon ground cumin
  • the juice of 2 limes, divided
  • ½ teaspoon salt, divided
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 tablespoon minced seeded jalapeƱo pepper
  • 2 cups shredded skinless, boneless rotisserie chicken
  • ¼ teaspoon smoked paprika
  • 6 (6-inch) corn tortillas
  1. Preheat your broiler. Add the tortillas to a baking sheet coated with cooking spray. Broil for 1 minute on each side, or until they begin to crisp up a bit.
  2. Add the avocado to a small bowl and mash with a fork.
  3. Add 2 tablespoons tomato, 1 tablespoon onion, cumin, ¼ teaspoon salt, and the juice of ½ a lime.
  4. In a separate bowl, combine the remaining 1 cup tomato, 2 tablespoons onion, the juice of ½ of a lime, ¼ teaspoon salt, 1 tablespoon cilantro, and 1 tablespoon jalapeno, tossing to combine.
  5. In a third bowl, combine the shredded chicken, juice of 1 lime, and smoked paprika, tossing to combine.
  6. To assemble, spread about 1 tablespoon guacamole mixture over each tortilla.
  7. Top with ¼ cup chicken mixture and about 2 tablespoons salsa.
Recipe by I Can Cook That at