I found this yummy recipe in Cooking Light
magazine. It is delicious and takes about 20 min.
to make!!!!
1 avocado
1 cup plus 2 T finely chopped tomato, divided
3 T minced fresh onion, divided
3 T fresh lime juice, divided
1/2 t salt, divided
1 small garlic clove, minced
1 T chopped fresh cilantro
1 T minced seeded jalapeno pepper
2 cups shredded skinless, boneless rotisserie
chicken breast
1/4 t smoked paprika
8 (6-inch) corn tostada shells
1. Place avocado in a small bowl; mash with a
fork. Stir in 2 T tomato, 1 T onion, 1 T lime juice,
1/4 t salt, and garlic.
2. Combine remaining 1 cup tomato, 2 T onion,
1 T lime juice, 1/4 t salt, cilantro, and jalapeno;
toss well.
3. Combine chicken, remaining 1 T lime juice,
and paprika; toss well to combine. Spread about
1 T guacamole over each tostada shell; top each
with 1/4 cup chicken mixture and about 2 T
salsa.
Yield: 4 servings (serving size: 2 tostadas)
Calories 345, Fat 15.4g, Fiber 5.4g
WW Points 7
