Working late really messes with my dinner making plans. When I get home later than expected, I can’t justify making a big meal, mainly because I’m already hungry and just want to eat as soon as possible. This recipe for Chicken and Guacamole Tostadas is perfect for nights like that, it uses shredded rotisserie chicken so that the recipe comes together in no time!
You’ll still notice that the photos are, well, crummy. I was super hungry and had to eat ASAP; the tostadas looked so good!
Ingredients:
- 1 ripe peeled avocado
- 1 cup plus 2 tablespoons finely chopped tomato, divided
- 3 tablespoons minced fresh onion, divided
- 1/4 teaspoon ground cumin
- the juice of 2 limes, divided
- 1/2 teaspoon salt, divided
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1 tablespoon minced seeded jalapeño pepper
- 2 cups shredded skinless, boneless rotisserie chicken
- 1/4 teaspoon smoked paprika
- 6 (6-inch) corn tortillas
Preheat your broiler. Add the tortillas to a baking sheet coated with cooking spray. Broil for 1 minute on each side, or until they begin to crisp up a bit.
Add the avocado to a small bowl and mash with a fork.
Add 2 tablespoons tomato, 1 tablespoon onion, cumin, 1/4 teaspoon salt, and the juice of 1/2 a lime.
In a separate bowl, combine the remaining 1 cup tomato, 2 tablespoons onion, the juice of 1/2 of a lime, 1/4 teaspoon salt, 1 tablespoon cilantro, and 1 tablespoon jalapeno, tossing to combine.
In a third bowl, combine the shredded chicken, juice of 1 lime, and smoked paprika, tossing to combine.
To assemble, spread about 1 tablespoon guacamole mixture over each tortilla.
Top with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Simple, right? Dinner in 20 minutes! To really speed it up, you could also buy store made pico de gallo and use that instead of the tomato mixture. I’d suggest still adding in some jalapeno for a bit of heat though.
These were really tasty, but I think the chicken could use a bit more oomph. Maybe tossing in a teaspoon of adobo sauce or something to add more flavor? My boyfriend added some hot sauce and enjoyed that addition. I just wanted a bit more moisture to the chicken overall.
What is your quick meal go-to?
- 1 ripe peeled avocado
- 1 cup plus 2 tablespoons finely chopped tomato, divided
- 3 tablespoons minced fresh onion, divided
- 1/4 teaspoon ground cumin
- the juice of 2 limes, divided
- 1/2 teaspoon salt, divided
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1 tablespoon minced seeded jalapeño pepper
- 2 cups shredded skinless, boneless rotisserie chicken
- 1/4 teaspoon smoked paprika
- 6 (6-inch) corn tortillas
- Preheat your broiler. Add the tortillas to a baking sheet coated with cooking spray. Broil for 1 minute on each side, or until they begin to crisp up a bit.
- Add the avocado to a small bowl and mash with a fork.
- Add 2 tablespoons tomato, 1 tablespoon onion, cumin, 1/4 teaspoon salt, and the juice of 1/2 a lime.
- In a separate bowl, combine the remaining 1 cup tomato, 2 tablespoons onion, the juice of 1/2 of a lime, 1/4 teaspoon salt, 1 tablespoon cilantro, and 1 tablespoon jalapeno, tossing to combine.
- In a third bowl, combine the shredded chicken, juice of 1 lime, and smoked paprika, tossing to combine.
- To assemble, spread about 1 tablespoon guacamole mixture over each tortilla.
- Top with 1/4 cup chicken mixture and about 2 tablespoons salsa.
