Chicken and Guacamole Tostadas

Chicken and Guacamole Tostadas Recipe
Photo: John Autry; Styling: Lindsey Ellis Beatty
Smoked paprika gives these chicken tostadas rich, grill-like flavor with no cooking. Look for tostada shells (fried, flat corn tortillas) near the flour and corn tortillas or in the Mexican food section of your grocery store. Serve with lime wedges.

Yield:

4 servings (serving size: 2 tostadas)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 345
Fat 15.4 g
Satfat 3 g
Monofat 6.9 g
Polyfat 4.5 g
Protein 25.4 g
Carbohydrate 26.9 g
Fiber 5.4 g
Cholesterol 60 mg
Iron 1.9 mg
Sodium 548 mg
Calcium 24 mg

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.

Note:

Ann Taylor Pittman,

August 2010
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