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
- 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.
- Add in the onion, tomato, garlic, chilli, coriander and salt – mix to combine.
- Place to tostada chips onto a wooden board, spoon on some guacamole and place on some left over chicken.
- Sprinkle with a little mexican chilli powder to serve.