Thursday, March 3, 2011

Chicken and Avocado Tostadas

I've really been enjoying hanging out on the front porch with Dave in the early evening while the kids play outside. The weather has been beautiful and we've enjoyed kicking back a little bit to enjoy our summer. Typically, early evening is my prime dinner prep time, so I've been making simpler meals or things I can prep in advance. I have also been taking advantage of some prepared fresh ingredients from the grocery store. This recipe uses rotisserie chicken and fresh salsa from the salad bar. My favorite is from Sunset Foods--it's more of a pico de gallo made of diced tomatoes, onion, and cilantro. Sunset's rotisserie Amish chickens are a great shortcut, simply seasoned with just paprika. I made a fast guacamole but you could also purchase it fresh from the salad bar. The tostada shells are easy to make and come together quickly at meal time. If  you want to prepare them in advance, just fry them up and refresh them in the skillet over medium heat just before eating. Leftovers can be warmed the same way. I warmed the chicken mixture for dinner, but it was just as good cold at lunch the next day.

Serves 4-6.

Ingredients
3 avocados, peeled, pitted, and mashed with a fork
juice of 1 lime
1/4 cup fresh cilantro, chopped
sea salt
freshly ground black pepper
freshly prepared pico de gallo or salsa (from salad bar)
2 cups of chopped rotisserie chicken
juice of 1/2 lime
1/4 tsp smoked paprika
Tostada Shells
2 cups almond flour
1/2 tsp sea salt
1/4 tsp cayenne pepper
2 large eggs
1 tsp extra virgin olive oil, plus 2 Tbsp more for frying

Preparation
  1. Combine avocados, lime juice, and cilantro in a medium bowl. Season with salt and pepper.
  2. Combine chicken, juice of 1/2 lime, and smoked paprika in a medium bowl. Stir to combine. Just before eating, warm mixture in the microwave at 60 percent heat for about 60-90 seconds, if desired. (It is also good left cold.)
  3. Prepare tostada shells by combining almond flour, sea salt, and cayenne in a medium bowl. Add eggs and 1 tsp olive oil and mix thoroughly with a spoon until a nice dough forms. If it seems dry, keep stirring for a bit. If needed, add just a touch of water.
  4. Divide the dough into 6 equal portions. Roll each piece into a ball. One at a time, place each dough ball between two sheets of parchment paper and press wth the palm of your hand to form 1/4- to 1/8-inch thick circles.
  5. Warm 2 Tbsp olive oil in a large skillet. Fry each tostada in the hot oil for about 30-40 seconds on each side. Transfer to a double layer of paper towels to drain.
  6. To serve, place 1-2 tostadas on each plate, spread with avocado mixture, then top with chopped chicken. Garnish liberally with salsa.

14 comments:

  1. Wow! I just realized you live so close to me since you mentioned Sunset Foods! I live in Vernon Hills! I've been trying to do Paleo/Primal cooking off/on for over a year. I need to find more recipes like this because I tend to miss out on things that are crunch like these tostadas... I have to try this!

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    1. Hi, Jennifer--yes, you're right around the corner! Sunset and Marianos are both great places to shop. I love Mexican food and before making these tostadas, I really missed the crunchy shells, too. I think you'll like this one! Thanks for the note.

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  2. My husband and I are just beginning paleo and crossfit. This was our first real paleo recipe other than meat and vegetables. It's amazing!!!! Thank you so much for sharing all of your creative recipes!

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    1. So glad you liked the tostadas. You may like this one too: http://www.paleotable.com/2011/02/pulled-pork-tostadas.html. Paleo is so versatile--I'm glad you're branching out from straight meat and veggies. They can get a little boring! Thanks for the nice note!

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  3. This was fantastic! With left over chicken this is a breeze to prepare. It was like Rachael Rays 30 min meals goes paleo, lol. I too was getting a little bored and we have only been eating like this for 3-4 weeks! Thank you for the quick and tasty meal :)

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    1. Thanks, Tawny! No need to get bored on paleo--there are so many quick and delicious meal options. I hope you keep finding the recipes you need to make it fun and yummy. Thanks for the nice comments. I appreciate hearing from you!

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  4. These were so yummy! Will definitely make again.

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    1. Thanks, Nicole. I'm so glad you liked them!

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  5. easy chicken recipesOctober 14, 2012 at 10:25 AM

    I found this really wonderful and inventive. Tastes heavenly. Brought some for my co-workers and everybody simply just had to ask how to prepare this easy chicken recipe.

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    1. Thanks, ecr! I'm so glad you liked my recipe and thanks for sharing it! For me, it's so much easier to love a recipe when first, it's easy to prepare, and second, it's Mexican! Thanks for the kind words--I appreciate hearing from you.

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  6. With all those ingredients i thought it was difficult to make but it only took me half an hour to make it. Just in time before the boys will visit.Love the recipe. Delicious!

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    1. I'm so glad you liked the tostadas. Thanks for the great feedback!

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  7. Love the recipe, but i had trouble getting the dough off the wax paper in one piece. Am i doing anything wrong?

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    1. Hi, Ernie. Glad you like the tostadas! Try adding a little more almond flour. It may just be that your dough is too wet. Sometimes you need to compensate for the variability in egg size.

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