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
How to Make It
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.
Great tostadas, but it takes Moore than 20 min. to shred the chicken & chop the veggies (unless you have some helping hands). The smoked paprika gives the chicken a grilled flavor; don't sub with regular paprika. The gauc. and tomato salsa were also nicely seasoned.
Easy to make, but a little time consuming. I would double the guacamole part, one avocado was barely enough for four. I added a very thin layer of bean dip, which probably detracted from its healthy points, but helped the tostadas stay together as you ate them. Even my kids liked them!
My family loved this. I used 6 chicken breasts I had on hand but cooked it in a crock pot for two hours on high with a jar of salsa (16 oz), 3T lime juice, 1 package of taco seasoning and 3T fresh cilantro. So delicious!
These are absolutely awesome tostadas. Super easy and fast to make too!
There's a coupon for $1 off of any HarvestLand Product here: (They have really good organic chicken. =] )
Just had this for dinner and it was fabulous! Preparing just for me so eye balled the measurements. Only change was to add some crumbled cotija cheese which added a little tang and creaminess. Wasn't sure about a cold tostado, but it was really good. The recipe states it is no cook, not no effort, but found it came together quickly. Definitely recommend.
Super great! Everyone in my family loved them. Easy, fast, fresh, and delicious. I used two organic avocados and about 3 tbsp. tomato for the guacamole. Used one tomato + cherry tomatoes to make about 1 1/2 c. total. Used about three cups chicken. It made 11 tostadas (corn tortillas that I fried on the stove), two with chicken only for a picky eater. Served four well. Not to mention the nice presentation. My only question was why my jalapeno pepper tasted like a green pepper- there was zero heat. I must have made a mistake shopping. Anyway, a wonderful recipe that my Dad called one of the best things I've made and will make again and again ;)
Delish! Super fast to make. Had a hard time finding soft avocados cause I decided to make this at the last minute. :) the fresh tomatoes I think really heightened the taste. I agree with the other reviews DEFINITELY double everything if you want more than 2 tostadas. I doubled it and barely got 4.
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