In honor of Cinco de Mayo tomorrow, I thought it would be fun to post a related recipe – in case you want to try something new, fun, and super easy out for dinner tomorrow!! I will tell you, my kids LOVE this meal (it is Bella’s “favorite” – which she’ll tell you if you ask), plus you do not have to turn on the oven to make it!!! Double score in my book!! This recipe is based on a Cooking Light
Ingredients -
- 1 ripe Avocado, peeled and pitted
- 1 cup plus 2 tbsp Tomato, finely chopped & divided
- 3 tbsp fresh Onion, minced & divided
- 3 tbsp fresh Lime Juice, divided
- 1/2 tsp Salt, divided
- 1 small Garlic Clove, minced
- 1 tbsp fresh Cilantro, chopped
- 1 tbsp Jalapeno, minced & seeded
- 2 c Rotisserie chicken, shredded
- 1/4 tsp Smoked Paprika
- 8 (6-inch) Corn Tostada Shells (found where other tortilla products are located in your grocery store)
Instructions -
- Place avocado in a small bowl and mash with a fork. Stir in 2 tbsp tomato, 1 tbsp onion, 1 tbsp lime juice, 1/4 tsp salt, and garlic. I often cheat with step and buy Wholly Guacamole, Pico de Gallo style & add a tbsp of tomato and tbsp of lime juice to it.
- In a separate bowl, combine remaining 1 cup tomato, 2 tbsp of onion, 1 tbsp lime juice, 1/4 tsp salt, cilantro, and jalapeño and toss well. If your family is like ours, you may want to increase the portions here by 50% (we like a lot of “salsa” on our tostadas).
- In a large bowl, combine chicken, remaining 1 tbsp of lime juice, and paprika. Toss well to combine and make sure the chicken is evenly coated in the paprika.
- To assemble, spread some guacamole over each tostada shell, top with a portion of chicken mixture and finish it off with a few tbsp of salsa.
{ 2 comments… read them below or add one }
These look really good! Thanks for sharing the recipe. We'll have to try these!
So yummy!!