Chicken Tostadas (03.27.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 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