Chicken and Guacamole Tostadas

Chicken and Guacamole Tostadas
Photo by John Autry

Ingredients

  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt, divided
  • 1 cup plus 2 tablespoons finely chopped tomato, divided
  • 1 small garlic clove, minced
  • 3 tablespoons minced fresh onion, divided
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 tablespoon minced seeded jalapeño pepper
  • + 59 more ingredients
    • 2 cups shredded skinless, boneless rotisserie chicken breast
    • 1 cup plus 2 tablespoons finely chopped tomato, divided
    • 8 (6-inch) corn tostada shells
    • 3 tablespoons fresh lime juice, divided
    • 1 ripe peeled avocado
    • 1 cup plus 2 tablespoons finely chopped tomato, divided
    • 2 cups shredded skinless, boneless rotisserie chicken breast
    • 1 cup plus 2 tablespoons finely chopped tomato, divided
    • ¼ teaspoon smoked paprika
    • 1 ripe peeled avocado
    • ¼ teaspoon smoked paprika
    • 1 tablespoon minced seeded jalapeño pepper
    • 1 tablespoon chopped fresh cilantro
    • 1 small garlic clove, minced
    • 1 tablespoon minced seeded jalapeño pepper
    • 8 (6-inch) corn tostada shells
    • 1 tablespoon chopped fresh cilantro
    • ½ teaspoon salt, divided
    • 3 tablespoons minced fresh onion, divided
    • 1 tablespoon chopped fresh cilantro
    • 1 cup plus 2 tablespoons finely chopped tomato, divided
    • 1 tablespoon chopped fresh cilantro
    • 1 cup plus 2 tablespoons finely chopped tomato, divided
    • 3 tablespoons fresh lime juice, divided
    • 1 ripe peeled avocado
    • 2 cups shredded skinless, boneless rotisserie chicken breast
    • 2 cups shredded skinless, boneless rotisserie chicken breast
    • 3 tablespoons fresh lime juice, divided
    • 8 (6-inch) corn tostada shells
    • 3 tablespoons minced fresh onion, divided
    • 1 tablespoon chopped fresh cilantro
    • 1 ripe peeled avocado
    • 3 tablespoons fresh lime juice, divided
    • 3 tablespoons minced fresh onion, divided
    • 3 tablespoons minced fresh onion, divided
    • 8 (6-inch) corn tostada shells
    • 2 cups shredded skinless, boneless rotisserie chicken breast
    • 1 ripe peeled avocado
    • 3 tablespoons minced fresh onion, divided
    • 1 small garlic clove, minced
    • ¼ teaspoon smoked paprika
    • 3 tablespoons fresh lime juice, divided
    • 3 tablespoons fresh lime juice, divided
    • 8 (6-inch) corn tostada shells
    • ¼ teaspoon smoked paprika
    • 1 small garlic clove, minced
    • ½ teaspoon salt, divided
    • ½ teaspoon salt, divided
    • 8 (6-inch) corn tostada shells
    • ½ teaspoon salt, divided
    • ½ teaspoon salt, divided
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon minced seeded jalapeño pepper
    • 1 ripe peeled avocado
    • ¼ teaspoon smoked paprika
    • 1 tablespoon minced seeded jalapeño pepper
    • 1 small garlic clove, minced
    • 1 small garlic clove, minced
    • 1 tablespoon minced seeded jalapeño pepper

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. Combin...

View full recipe at My Recipes

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