As a quick, easy, and cool meal, I made Chicken and Guacamole Tostadas. This was the recipe on the cover of Eating Well, and it was seriously calling out to me. I love guacamole, and I’ve never had tostadas before. We had this as a fast, healthy, but hearty lunch (since we split the 4 servings between the two of us).
This was pretty easy to make. Chopping up the tomatoes the ingredients took a little time, but it’s possible you’d already have some chopped up and frozen or in the fridge. I saved a little time by getting Alex to help mash up the avocado. I had some shredded leftovers from a rotisserie chicken I’d gotten on sale (generally the only way I’d ever buy one). I finally had some smoked paprika to use in this dish.
These were really good. The smoked paprika made a difference for the chicken, although it probably would have been fine without it too. The guacamole was pretty good on these, and added a good layer of moisture for the corn tostada and the chicken. I wholeheartedly recommend this recipe, because it was easy, fast, and healthy.