I impulse-bought a Cooking Light magazine the other day at the hippy grocery store strictly because of the picture on the cover. And the words "No Cook Meals." Heck yeah! Here's the picture. I'll let you go take a look and start the drooling.
I almost didn't make it tonight because I hurt my back at the grocery store while I was not so lovingly hefting Charlie (my nine-foot tall three-year-old) out of the shopping cart "baby" seat after he threw a handful of tortilla chips at me. Postscript: He did not pick them up and I was rendered unable to follow through on my threat to make him take a nap because I couldn't physically lift him after hurting myself. My first reaction was to call Ryan when we got home and beg him to come home soon and bring dinner when he did, but then I thought "What would the Greatest Generation do?" and I figured I'd suck it up and make dinner myself while the kids destroyed the bathroom playing with the sink. I'm so glad I did because it was delicious and easy.
So. Here are the ingredients (my comments in italics as usual):
- 1 ripe peeled avocado it should give if you squeeze it with the peel on
- 1 cup plus 2 tablespoons finely chopped tomato, divided
- 3 tablespoons minced fresh onion, divided
- 3 tablespoons fresh lime juice, divided in my experience, half of a lime yielded 1T of juice
- 1/2 teaspoon salt, divided I used Kosher
- 1 small garlic clove, minced I used the jarred stuff, it was fine
- 1 tablespoon chopped fresh cilantro YUMMMMY
- 1 tablespoon minced seeded jalapeño pepper I omitted this for the kiddies
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 teaspoon smoked paprika I used plain old paprika that I already had
- 8 (6-inch) corn tostada shells
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon lime juice, 1/4 teaspoon salt, and garlic.
Hear me now and believe me later: MAKE EXTRA. You will probably run out before you even get dinner on the table because you will be sneaking guacamole with the little broken pieces of tostada that are in the top of the bag. Sadly, this behavior was not accounted for in the calorie count provided in the magazine.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
It's a tricky one, this recipe. Very complex.
GET YOUR FINGERS OUT OF THE GUACAMOLE
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 [the tomato mixture from Step 2, which I would call pico de gallo].
Instead of buying a rotisserie chicken, which usually gets mostly wasted here, I was going to buy some boneless, skinless chicken breasts, season them with salt, pepper, and paprika and then cook them in the oven (30 mins at 350 or until the meat thermometer says 160F), but instead I scraped all the breading off the leftover chicken tenders from last night's dinner and used those. Don't worry, if you come over for dinner I won't serve you used chicken.
OMG Wes ate dinner. He ATE DINNER. A dinner that was not scrambled eggs. Knock me over with a feather.
Charlie, who appears to be entering adolescence today, did not eat his at all and whined for me to get the "white things" [onions] off of his "chip." This from the kid that ate all the onions off my hamburger a month ago on our trip. On a normal, non-tortilla-chip-throwing day, I think he would have loved it.
Ryan and I had to stop ourselves from whipping up a second batch after the kids went to bed.
Normal people might like to serve this with a green salad and some Dos Equis, but Ryan and I ate at the computer desk instead so we could watch the owl webcam.
It was fantastic. AND it's easy and a good way to use up extra chicken. AND you get to buy a lot of produce which always makes me feel really smug. I'll be making it again soon!