Ingredients:

  • 1 lb shredded rotisserie chicken (breast and thigh mix)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup low-sodium chicken bone broth
  • 2 large ripe avocados
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 8 oven-baked corn tostada shells
  • 1 cup shredded romaine lettuce
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup pickled red onions
  • 1/2 bunch chopped fresh cilantro

Instructions:

  1. Preheat oven to 350°F (175°C). Place tostada shells in a single layer on a baking sheet and toast for 3–5 minutes until fragrant and firm.
  2. Place shredded rotisserie chicken in a large skillet over medium heat. Season with cumin and smoked paprika, then add chicken bone broth. Stir for 4–6 minutes until liquid evaporates and chicken edges are slightly crisp.
  3. In a medium bowl, mash the avocados with Greek yogurt, lime juice, and sea salt until smooth and creamy.
  4. Assemble the tostadas by spreading a generous layer of the avocado mash onto each shell to create a moisture barrier. Top with the warm spiced chicken, shredded lettuce, cotija cheese, pickled red onions, and fresh cilantro.