Chicken Tostados with Avacado

1 avocado, peeled and pitted
1/2 cup(s) packed fresh cilantro leaves
1 clove(s) garlic, crushed with press
1/2 cup(s) reduced-fat sour cream
1/4 cup(s) fresh lime juice
3 tablespoon(s) water
Salt
1 head(s) romaine lettuce, shredded
1/2 small red onion, thinly sliced
1 small orange pepper, seeded and finely chopped
4 corn tortillas
3 cup(s) (from 1/2 rotisserie chicken) coarsely shredded chicken meat
4 plum tomatoes, sliced
1/4 cup(s) crumbled fresh Mexican cheese, such as queso fresco, or feta cheese
Lime wedges, for garnish

1.Prepare avocado sauce: In blender, puree avocado, cilantro, garlic, sour cream, lime juice, water, and 1/2 teaspoon salt until very smooth. If making ahead, cover and refrigerate up to 1 day.
2.In large bowl, combine lettuce, onion, and pepper. Cover and refrigerate vegetables up to 1 day.
3.To serve, place 1 corn tortilla between 2 paper towels. Microwave on High 1 minute to 1 minute 15 seconds or until tortilla is golden and crisp. Repeat with remaining tortillas. Place 1 tortilla on each of 4 serving plates.
4.In medium bowl, toss shredded chicken with 3/4 cup avocado sauce. In bowl with lettuce mixture, toss 1/8 teaspoon salt and remaining sauce.
5.Divide chicken among tortillas. Top with lettuce mixture, then tomato slices. Sprinkle cheese over tomatoes. Garnish with lime wedges.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELAINESTEF.