Cut down your cooking time—and the heat in the kitchen, by picking up a rotisserie chicken from the deli counter to use for this zesty Mexican meal.
|Deli-bought rotisserie chicken, shredded||1/2 cup cilantro leaves, cleaned and chopped|
|2 tablespoons paprika||Salt and pepper to taste|
|12 (6-inch) corn tostadas||1 cup mango, peeled, seeded and diced|
|4 avocadoes||1 large tomato, diced|
|1 garlic clove, minced||1/2 small red onion, minced|
|1-2 limes, juiced||Cotija or feta cheese, crumbled|
|2 jalapenoes, seeded and diced|
For the salsa, mix mango, tomato, red onion, jalapeno, cilantro and lime in a medium bowl. Season with salt and pepper to taste. Set aside.
To make the guacamole, halve the avocadoes and remove seeds. Scoop out avocadoes with a spoon and into a mixing bowl. Add minced garlic and squeeze lime juice from 1 lime over the avocadoes. Mash avocadoes using a fork, being careful not to over-mash. Season with salt and pepper to taste. Stir gently. Add more lime juice to taste. Fold in cilantro and jalapeno. Cover with plastic wrap, making sure to press the wrap directly onto the surface of the guacamole to help prevent oxidation.
Toss the shredded chicken with paprika. Spoon some of the meat onto each tostada and serve with the cheese, cilantro leaves, guacamole and salsa.
Note: If you can’t find tostadas, you can use taco shells instead.
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