Crispy corn tortillas piled high with homemade guacamole, shredded chicken and pico de gallo!
Course: Entrée
Cuisine: Mexican
Servings: 4
Ingredients
SEASONED CHICKEN:
2boneless skinless chicken breasts
2tsp.garlic powder
2tsp.onion powder
2tsp.chili powder
2tsp.ground cumin
1/2tsp.sea salt
1/4tsp.black pepper
1T.lime juice
2tsp.paprika
PICO DE GALLO TOPPING:
1c. dicedtomatoes
2T. dicedonion
1T.lime juice
1/4tsp.sea salt
1T.cilantro
1/2jalapeñoseeded and chopped
GUACAMOLE DIP:
3ripeavocados
1/2sm.onionfinely diced
2roma tomatoesdiced
3T. chopped cilantro
1jalapeño pepperseeds removed & finely diced
2clovesgarlicminced
1limejuiced
1/2tsp.sea salt
TOSTADAS:
8corn tostada shells
Instructions
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil.
CHICKEN: In a small bowl, combine garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sprinkle seasoning on both sides of the chicken breasts. Bake chicken on the prepared baking sheet for 20-25 minutes or until chicken is cooked through.
While the chicken cooks, prepare pico de gallo and guacamole.
PICO DE GALLO: Place all ingredients into a small bowl; stir to combine. Refrigerate until ready to use.
GUACAMOLE: Slice the avocados in half, removed the pit and skin, and place in a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together. Cover and refrigerate until ready to use.
Remove chicken from the oven and shred with 2 forks. Place the shredded chicken in a bowl and toss with 1 tablespoon of lime juice and 2 teaspoons of paprika.
Heat the tostada shells according to package directions.
To Assemble: Spread guacamole across the tostada shell. Top with shredded chicken and pico de gallo.