Chicken and Guacamole Tostadas
I remember when the Omnivore would not eat avocado. He’d beg me not to buy it at the grocery store. He’d ask to be seated far, far away from those enjoying guacamole at Mexican restaurants. But like all food challenges, I got him over this fear.
You know, teaching my husband about the wonders of fresh and healthy, exotic and rare, foods is sort of like breaking my horse, Cinco. The whole process revolves around the concept of taking them from something they know, to something they don’t know. So, here’s how the avocado breaking process went.
Step 1: Buy avocados. Place them on the counter. The Omnivore notices and says “I’m not eating THAT!” I say “Ha. You think I’d let you eat that?”
It is alll for meeee.
Step 2: Make two separate dinners. One lavishly topped with avocado and one without. Make sure the Omnivore’s dinner is bland and tasteless. Omit salt and cilantro from the Omnivore’s plate. Use the stale and crusty tortilla for his meal. Tell him the dinners are identical other than the inclusion of avocado in my meal. Rave so much about my meal that he becomes a little interested in avocado.
Step 3: Place an avocado salsa on the table and offer it as an optional condiment at the next night’s dinner. Watch him sample.
Step 4: Take him to a Mexican restaurant and encourage him to order something with an avocado accompaniment. Watch him enjoy.
And Voila! he’s broken of his anti avocado ways! Since that breaking process we’ve enjoyed Whole Wheat Pasta With Broccoli and Avocado Sauce, Avocado Hummus, Avocado Soup, Avocado Dressing, Avocado Burritos, and many more.
What he DID NOT enjoy, however, was this meal. Because I ate it all myself. But he was jealous. He watched me eat it. He salivated. And he begged me to make them again so he could partake. It is easy and quick, especially if you have precooked chicken.
Chicken and Guacamole Tostadas (adapted from Cooking Light)
for the guacamole
1 ripe avocado, peeled
1 tablespoon minced red onion
1 tablespoon freshly squeezed lime juice
1/4 tsp salt
1 garlic clove, minced
for the chicken (if not using precooked)
2 breasts chicken
1 cup (250mL) water or broth
1 T tomato paste
1/2 tsp smoked paprika
1 T lime juice
For the tomato salsa
1 large chopped tomato
2 T chopped fresh cilantro
1 T freshly squeezed lime juice
2 T minced red onion
for the tostadas
8 fajita sized whole wheat tortillas
In a pan stovetop, whisk together water or broth and tomato paste. Add chicken and simmer, turning chicken occasionally, until chicken is cooked through, about 10 minutes. Let cool until able to be handled and shred. Toss with smoked paprika and lime juice.
Toss all ingredients together and set aside.
Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.
Spread approximately 1-2 T of guacamole on each tostada shell. Spoon 2 T tomato salsa and 1/4 cup (60 mL) chicken onto each shell. Serve with additional lime juice and cilantro.