A light Mexican meal of tomato salsa, shredded spiced chicken, and guacamole
Author:Brady Evans (adapted from Cooking Light)
Prep Time:15 mins
Total Time:15 minutes
for the guacamole
1 ripe avocado, peeled
1 tablespoon minced red onion
1 tablespoon freshly squeezed lime juice
1/4 tsp salt
1 garlic clove, minced
for the chicken (if not using precooked)
2 breasts chicken
1 cup (250mL) water or broth
1 T tomato paste
1/2 tsp smoked paprika
1 T lime juice
For the tomato salsa
1 large chopped tomato
2 T chopped fresh cilantro
1 T freshly squeezed lime juice
2 T minced red onion
for the tostadas
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 1/4 cup (60 mL) chicken onto each shell. Serve with additional lime juice and cilantro.