Ingredients:
avocado - 3, peeled, pitted, and mashed with a fork
freshly squeezed lime juice - from 11/2 limes, divided
fresh cilantro - 1/4 cup, chopped
sea salt - to taste
freshly ground black pepper - to taste
freshly prepared pico de gallo or salsa - from salad bar or home made
rotisserie (roasted) chicken - 2 cups, chopped
smoked paprika - 1/4 tsp
Tostada Shells
almond flour - 2 cups
sea salt - 1/2 tsp
cayenne pepper - 1/4 tsp
pastured eggs - 2 large
extra virgin olive oil - 1 tsp, plus 2 Tbsp more for frying
Preparation:
-Combine avocados, juice of 1 lime, and cilantro in a medium bowl. Season with salt and pepper.
-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.)
-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.
-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.
-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.
-To serve, place 1-2 tostadas on each plate, spread with avocado mixture, then top with chopped chicken. Garnish liberally with salsa.
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