Clever Kitchen: Chicken & Guacamole Tostadas (Cinco de Mayo)

In honor of Cinco de Mayo tomorrow, I thought it would be fun to post a related recipe - in case you want to try something new, fun, and super easy out for dinner tomorrow!!  I will tell you, my kids LOVE this meal (it is Bella's "favorite" - which she'll tell you if you ask), plus you do not have to turn on the oven to make it!!!  Double score in my book!!  This recipe is based on a Cooking Light recipe for Chicken & Guacamole Tostadas (August 2010 issue).

Ingredients -

• 1 ripe Avocado, peeled and pitted
• 1 cup plus 2 tbsp Tomato, finely chopped & divided
• 3 tbsp fresh Onion, minced & divided
• 3 tbsp fresh Lime Juice, divided
• 1/2 tsp Salt, divided
• 1 small Garlic Clove, minced
• 1 tbsp fresh Cilantro, chopped
• 1 tbsp Jalapeno, minced & seeded
• 2 c Rotisserie chicken, shredded
• 1/4 tsp Smoked Paprika
• 8 (6-inch) Corn Tostada Shells (found where other tortilla products are located in your grocery store)

Instructions -

1. Place avocado in a small bowl and mash with a fork. Stir in 2 tbsp tomato, 1 tbsp onion, 1 tbsp lime juice, 1/4 tsp salt, and garlic. I often cheat with step and buy Wholly Guacamole, Pico de Gallo style & add a tbsp of tomato and tbsp of lime juice to it.
2. In a separate bowl, combine remaining 1 cup tomato, 2 tbsp of onion, 1 tbsp lime juice, 1/4 tsp salt, cilantro, and jalapeño and toss well. If your family is like ours, you may want to increase the portions here by 50% (we like a lot of "salsa" on our tostadas).
3. In a large bowl, combine chicken, remaining 1 tbsp of lime juice, and paprika. Toss well to combine and make sure the chicken is evenly coated in the paprika.
4. To assemble, spread some guacamole over each tostada shell, top with a portion of chicken mixture and finish it off with a few tbsp of salsa.