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Chicken and Guacamole Tostadas

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  • Author: Brady Evans (adapted from Cooking Light)
  • Total Time: 15 minutes
  • Yield: 4 1x


A light Mexican meal of tomato salsa, shredded spiced chicken, and guacamole



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



  1. In a food processor, combine all ingredients and pulse until smooth and creamy.


  1. 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.

Tomato Salsa

  1. Toss all ingredients together and set aside.


  1. Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.


  1. 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.
  • Prep Time: 15 mins
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