A quick and easy lunch, great finger food for entertaining


2 ripe avocados, halved, stones removed and scooped out

1 garlic clove, minced

1 teaspoon salt

1 bunch of coriander, chopped

1 red chilli, diced

1 lime, juiced

1 shallot, diced

handful of cherry tomatoes, chopped

1 teaspoon of mexican chilli powder

box of tostadas

left over chicken


  1. Place the avocados into a bowl with the lime juice and use a fork to mash until mixed together.  I like my guacamole a little chunky.
  2. Add in the onion, tomato, garlic, chilli, coriander and salt – mix to combine.
  3. Place to tostada chips onto a wooden board, spoon on some guacamole and place on some left over chicken.
  4. Sprinkle with a little mexican chilli powder to serve.

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