Crispy Chipotle Chicken Tinga Protein Tostadas with Avocado Crema

Mexican-inspired chicken tinga gets a high-protein makeover in this vibrant tostada recipe. Shredded chicken simmers in a smoky chipotle-tomato sauce for maximum flavor in minimal time. These crispy loaded tostadas offer restaurant-quality taste with wholesome homemade nutrition.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 corn tostada shells
• 1 can (14 oz) fire-roasted tomatoes
• 2 chipotle peppers in adobo, minced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 cup shredded red cabbage
• 1 avocado
• 1/2 cup plain Greek yogurt
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 1/2 cup crumbled cotija cheese
• Salt and pepper to taste

Instructions

1. Season chicken breasts with salt and pepper. Place in a skillet with 1 cup water, cover, and simmer for 12-15 minutes until cooked through.
2. While chicken cooks, blend fire-roasted tomatoes, chipotle peppers, garlic, oregano, and cumin until smooth to create the tinga sauce.
3. Remove cooked chicken, shred with two forks, and set aside. Discard poaching liquid.
4. In the same skillet, sauté sliced onion until softened, about 3-4 minutes.
5. Add the shredded chicken back to skillet with onions, pour chipotle-tomato sauce over, and simmer for 5 minutes until thickened.
6. Prepare avocado crema by blending avocado, Greek yogurt, lime juice, and a pinch of salt until smooth.
7. Lightly toast tostada shells in a dry skillet for 30 seconds per side until crisp.
8. Spread each tostada with a thin layer of avocado crema, then top generously with chipotle chicken tinga.
9. Garnish with shredded red cabbage, crumbled cotija cheese, and fresh cilantro.
10. Serve immediately with extra lime wedges on the side.

Chef's Note

For extra crispy tostadas, brush shells lightly with oil and bake at 400°F for 3-4 minutes before topping. The slight char adds authentic flavor.

Make-Ahead Tips

Prepare chicken tinga up to 3 days ahead; store separately from tostada shells. Assemble just before serving to maintain crispiness.

Substitutions

Use shredded rotisserie chicken for quicker prep. Substitute flour tortillas for gluten-free option. Replace Greek yogurt with sour cream if preferred.