Chicken and guacamole tostadas

I love the idea of tostadas – a crisp tortilla covered with a variety of toppings.  These pork tostadas that I’ve made several times are awesome.  These chicken and guacamole ones are much healthier though – the tortilla is not fried, and the guacamole is pureed in the food processor which kind of makes it light and fluffy and it is topped with a simple tomato salsa.  There is nothing bad for you in this meal – I did add some cheese – but it was a small amount and cheese is good for you! 

The main issue I had with this one – was how to eat it.  It seemed like there was no easy way.  I cut mine into four triangles and ate it like pizza.  And my husband rolled his up like a burrito.  Anyway you cut it – these taste delish and are easy and healthy – win, win in my book!  Enjoy! 

Ingredients

For the guacamole

• 1 ripe avocado, peeled
• 1 Tbsp. minced red onion
• 1 Tbsp. freshly squeezed lime juice
• 1/4 tsp. salt
• 1/4 tsp. cumin
• 1 garlic clove
• dash of hot sauce

For the chicken

• 2 boneless skinless chicken breasts
• 1 cup water or chicken broth
• 1 Tbsp. tomato paste
• 1/2 tsp. smoked paprika
• 1 Tbsp. lime juice

For the tomato salsa

• 1 large chopped tomato
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. freshly squeezed lime juice
• 2 Tbsp. minced red onion
• dash of salt

For the tostadas

• 8 fajita sized tortillas
• 1 cup shredded Monterey jack cheese

Directions

1. For the Guacamole: In a food processor, combine all ingredients and pulse until smooth and creamy.

2. For the Chicken:  In a pan stovetop, whisk together water or broth and tomato paste. Add chicken and simmer, turning chicken occasionally, until chicken is cooked through, about 10 minutes (or until it reaches 170 degrees F). Let cool and shred. Toss with smoked paprika and lime juice.

3. For the Tomato Salsa: Toss all ingredients together and set aside.

4. To assemble Tostadas: Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.

5. Spread approximately 1-2 Tbsp. of guacamole on each tostada shell. Sprinkle 2 Tbsp. cheese.  Spoon 2 Tbsp. tomato salsa and 1/4 cup chicken onto each shell. Serve with additional lime juice and cilantro.

Source: adapted from Branny Boils Over, originally from Cooking Light

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