Love Mexican food but not the guilt that comes from eating it? Well, you don’t have to cover your Tex-Mex food with queso and sour cream – these tostadas are fantastic because you get the Mexican flair from the avocado, jalapenos and salsa, but save yourself the fat and calories by leaving out the red meat, cheese and sour cream.
Another great thing about these tostadas is it’s a meal you can throw together with leftovers or a rotisserie chicken you pick up at the grocery story. If you’re using a rotisserie chicken, make sure to remove the skin to cut down on calories and salt. Then, add fresh ingredients and voila – a fresh, tasty and healthy meal!
- 1 ripe peeled avocado
- 1 cup plus 2 tablespoons finely chopped tomato, divided
- 3 tablespoons minced fresh onion, divided
- 3 tablespoons fresh lime juice, divided
- 1/2 teaspoon sea salt, divided
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced, seeded jalapeño pepper (for some extra heat, leave in a few seeds)
- 2 cups shredded skinless, boneless rotisserie chicken breast (or baked and shredded boneless, skinless chicken breast)
- 1/4 teaspoon smoked paprika
- 8 (6-inch) corn tostada shells
- 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, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Yield: 4 servings
Per serving: calories 345; fat 15.4g(3g sat); cholesterol 60mg; sodium 548mg; carbohydrate 26.9g; fiber 5.4g; protein 25.4g