Ingredients
one ripe peeled avocado
1 cup and a pair of tablespoons finely chopped tomato, divided $
3 tablespoons minced recent onion, divided $
3 tablespoons recent lime juice, divided
one/2 teaspoon salt, divided
1 little garlic clove, minced
1 tablespoon chopped recent cilantro
one tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast $
one/4 teaspoon smoked paprika
8 (half dozen-inch) corn tostada shells
Preparation
one. Place avocado in a tiny bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, one tablespoon juice, 1/4 teaspoon salt, and garlic.
a pair of. Combine remaining one cup tomato, a pair of tablespoons onion, 1 tablespoon lime juice, one/4 teaspoon salt, cilantro, and jalapeño; toss well.
three. Mix chicken, remaining 1 tablespoon juice, and paprika; toss well to mix. Spread about one tablespoon guacamole over each tostada shell; high each with one/4 cup chicken mixture and concerning a pair of tablespoons salsa.
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