Chicken and Guacamole Tostadas

Ingredients

• 1  ripe peeled avocado
• 1  cup  plus 2 tablespoons finely chopped tomato, divided
• 3  tablespoons  minced fresh onion, divided
• 3  tablespoons  fresh lime juice, divided
• 1/2  teaspoon  salt, divided
• 1  small garlic clove, minced
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  minced seeded jalapeño pepper
• 2  cups  shredded skinless, boneless rotisserie chicken breast
• 1/4  teaspoon  smoked paprika
• 8  (6-inch) corn tostada shells

Directions: 

1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.

2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.

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.