Rating: 5 stars
48 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 40

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.

Ann Taylor Pittman
Recipe by Cooking Light August 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 tostadas)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

345 calories; fat 15.4g; saturated fat 3g; mono fat 6.9g; poly fat 4.5g; protein 25.4g; carbohydrates 26.9g; fiber 5.4g; cholesterol 60mg; iron 1.9mg; sodium 548mg; calcium 24mg.
Advertisement
Advertisement