Grilled Chipotle Chicken Tostadas

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 1 Avocado
  • 2 tbsp Cilantro, fresh leaves
  • 3 Garlic cloves
  • 1 Lettuce
  • 2 Lime, Juice of

• Condiments

  • 1/4 cup El yucateco chipotle hot sauce

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1/2 cup Mexican crema or sour cream

Found on oldhousetonewhome.net

Description

Ingredients

• For the marinade:
• 1 lb. chicken breast, cut into strips
• 1/4 cup El Yucateco Chipotle Hot Sauce
• 2 tbsp. canola oil
• 3 garlic cloves, minced
• juice of 1 lime
• 1 tsp. salt
• For the avocado crema:
• 1 avocado
• juice of 1 lime
• 1/2 cup Mexican crema or sour cream
• 2 tbsp fresh cilantro leaves
• For the tostadas:
• 8 corn tortillas
• lettuce, tomatoes, or any other topping you like!

Directions

• Mix together all the ingredients for the marinade and toss evenly to coat. Cover and refrigerate at least 2 hours, or overnight.
• To make the cream: Combine all the ingredients in the bowl of a food processor or blender and blend until completely smooth. Refrigerate until ready to serve.
• To prepare the tostadas: Preheat the oven to 400 degrees and the grill to medium high heat.
• Cook the chicken on the grill under no pink remains, about 7-8 minutes.
• Cook the corn tortillas on a baking sheet in the oven until they get crispy, about 5-6 minutes.
• Assemble the tostadas by layering the lettuce, tomato, chicken, and then drizzle with the cream.
• Sprinkle on more Chipotle sauce if desired! Enjoy!