Chipotle Lime Chicken Tostadas with Avocado Crema

Ingredients

• 4 corn tostadas
• 12 oz chicken breast
• 2 tbsp minced chipotle peppers in adobo
• 3 tbsp fresh lime juice, divided
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 1/2 cup chopped cilantro
• 1/2 cup diced cherry tomatoes
• 1/4 cup diced red onion
• Salt and black pepper

Steps

1. Pat the chicken dry and season it with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side, until the thickest part reaches 165F (74C).
3. Rest the chicken on a board for 5 minutes before shredding. Shredding it straight from the pan squeezes out the juices and leaves it dry.
4. Shred the rested chicken with two forks, then return it to the pan with the garlic, chipotle, and 1 tablespoon of the lime juice and toss over low heat for 2 minutes.
5. Blend the avocado, Greek yogurt, the remaining lime juice, half the cilantro, and a pinch of salt until completely smooth.
6. Taste the crema and add more lime and salt; avocado is bland and needs more acid than seems reasonable.
7. Spread the crema over the tostadas right to the edges, which also seals the surface so it stays crisp.
8. Top with the warm chipotle chicken, the tomatoes, red onion, and remaining cilantro, and serve at once.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.