Chicken and Guacamole Tostadas

By McCarleyRHLAC

Amount per serving Calories: 345
Fat: 15.4g
Saturated fat: 3g
Monounsaturated fat: 6.9g
Polyunsaturated fat: 4.5g
Protein: 25.4g
Carbohydrate: 26.9g
Fiber: 5.4g
Cholesterol: 60mg
Iron: 1.9mg
Sodium: 548mg
Calcium: 24mg

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

Step 1

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.