Chicken Tostadas (03.27.14)

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  • 1 avocado, peeled
  • 1 cup plus 2 tablespoons finely chopped tomato, divided
  • 3 tablespoons minced fresh onion, divided
  • 3 tablespoons fresh lime juice, divided
  • 1 small garlic clove, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 cups chicken breast, skinless, shredded
  • 1 can no salt added black beans, rinsed
  • 1/4 teaspoon smoked paprika
  • 8 (6-inch) corn tortillas
  • 2 tablespoons olive oil
  • No Salt Seasoning, to taste

 

Preheat oven to 425 degrees F.

Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.

Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well. Combine chicken, beans, remaining 1 tablespoon juice, and paprika; toss well to combine.

Lay the tortillas on a baking sheet. Brush each side with oil. Cook for 10 minutes until crisp. Spread 1 tablespoon guacamole over each tostada shell; top each with ¼ cup chicken and bean mixture and 2 tablespoons salsa. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute