Brady Evans continues the daring experiment to let her husband choose dinner this week.
Text And Photo By Brady Evans
As I mentioned in a previous post on HonestCooking, I allowed my husband to choose the meals for the week for our family. This is another recipe he picked out of the three cookbooks I offered to him for inspiration.
This recipe is basically a no cook recipe if you purchase rotisserie chicken or have leftover shredded chicken from another meal. With temperatures reaching the 100 degrees F in our part of the world during summer months, an arsenal of no cook recipes like this are a must.
These tostadas are “some assembly required” which also comes in handy on days where I’m working late into the evening and need my husband to prepare dinner. By stocking the fridge with containers of the premade guacamole, tomato salsa, and precooked chicken, dinner is on the table in minutes when prepared by someone who is hesitant to cook.
- 1 ripe avocado, peeled
- 1 tablespoon minced red onion
- 1 tablespoon freshly squeezed lime juice
- ¼ tsp salt
- 1 garlic clove, minced
- 2 breasts chicken
- 1 cup (250mL) water or broth
- 1 T tomato paste
- ½ tsp smoked paprika
- 1 T lime juice
- 1 large chopped tomato
- 2 T chopped fresh cilantro
- 1 T freshly squeezed lime juice
- 2 T minced red onion
- 8 fajita sized whole wheat tortillas
- In a food processor, combine all ingredients and pulse until smooth and creamy.
- 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. Let cool until able to be handled and shred. Toss with smoked paprika and lime juice.
- Toss all ingredients together and set aside.
- Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.
- Spread approximately 1-2 T of guacamole on each tostada shell. Spoon 2 T tomato salsa and ¼ cup (60 mL) chicken onto each shell. Serve with additional lime juice and cilantro.