We actually used halibut rather than chicken, which I think was even better than chicken would have been. I bought a "lite" avocado from the commissary, and it was a good substitute. Also, we used a wheat/corn blend of tortilla with a chipotle spice to them (made by La Tortilla Factory), and they were an excellent substitute as well!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2001898
Smoked paprika gives the chicken rich, grill-like flavor—with no cooking. Look for tostada shells (fried, flat corn tortillas) near the flour and corn tortillas or in the Mexican food section of your grocery store. Serve with lime wedges.
Yield: 4 servings (serving size: 2 tostadas)
Ingredients
* 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 salt, divided
* 1 small garlic clove, minced
* 1 tablespoon chopped fresh cilantro
* 1 minced seeded jalapeño pepper
* 2 cups shredded skinless, boneless rotisserie chicken breast
* 1/4 teaspoon smoked paprika
* 8 (6-inch) corn tostada shells
Preparation
1. 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.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. 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.
Nutritional Information
Calories: 345
Fat: 15.4g (sat 3g,mono 6.9g,poly 4.5g)
Protein: 25.4g
Carbohydrate: 26.9g
Fiber: 5.4g
Cholesterol: 60mg
Iron: 1.9mg
Sodium: 548mg
Calcium: 24mg
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