A weeknight dinner that leans on good guacamole to do most of the work. Crisp tortillas, fast-cooked chicken, and the guac on top make a composed plate that feels complete without fussing.

Serves 2. 25 minutes, 20 at the stove.

About 590 calories a serving, 33 g protein, 42 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Slice 8 oz of chicken breast thin, season with salt and pepper, and cook in one layer until the edges are pale, about 3 minutes. Stir and cook until opaque throughout, 2 to 3 minutes more, then set aside on a plate.6 min
2. Wipe the skillet, add 1 tablespoon of oil, and lay 4 corn tortillas flat one at a time. Cook until crisp and light brown in spots, about 1 minute per side, then set them on a plate.4 min
3. Divide the chicken between 2 tortillas, top each with a generous scoop of the guacamole (about 3 tablespoons per tostada), add a tiny pinch of salt, a few grinds of pepper, and a whisper of minced garlic. Serve at once.

Note Swap the chicken for black beans and a fried egg if you prefer. Leftovers: guacamole stays fresh for a day; eat the tostada within an hour or it will soften. Serve alongside rice and beans, or with a lime wedge and hot sauce on the side.