First I made some fresh guacamole. Mash one ripe, peeled avocado in a small bowl. (I put mine in the food processor though.) Stir in 2 TBS. of tomato, 1 TBS. onion, minced, 1 TBS. lime juice, 1/4 tsp. salt, and 1 small garlic clove, minced.
Then, I made some fresh pico. Combine 1 cup of diced tomato (I used a green tomato and a red tomato, so there's extra green in mine, but it's all tomato.), 2 TBS. diced onion, 1 TBS. lime juice, 1/4 tsp. slat, 1 TBS. chopped fresh cilantro, and 1 TBS. minced seeded jalapeno. Toss well.
For the chicken, I just bought a rotisserie chicken and took all the meat off. You need about 2 cups of shredded chicken. To the chicken, add 1 TBS. lime juice and 1/4 tsp. smoked paprika and toss well to combine.
You can use premade tostada shells, but I just fried my own corn tortillas. Spread about 1 TBS. of guacamole on each shell, top each with 1/4 cup shredded chicken mixture, and add 2 TBS. of the salsa. I sprinkled just a touch of Monterey Jack cheese on the top and served black beans on the side. A serving is two tostadas. (You'll notice Dylan has three.)
So very, very yummy.
1 ripe peeled avocado
1 cup plus 2 TBS. finely chopped tomato, divided
3 TBS. minced fresh onion, divided
3 TBS. fresh lime juice, divided
1/2 tsp. salt, divided
1 small garlic clove, minced
1 TBS. chopped fresh cilantro
1 TBS. minced seeded jalapeno pepper
2 cups shredded, skinless, boneless rotisserie chicken breast
1/4 tsp. smoked paprika
8 (6 inch) corn tostada shells