Lime-Kissed Chicken Tostadas with Avocado Crema
Crispy corn tostadas are piled high with shredded chicken marinated in zesty lime and chili. A vibrant avocado crema and pickled red onions add a refreshing tang and creamy texture to this flavorful lunch.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
In a medium bowl, combine lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken breasts and toss to coat. Let marinate for at least 15 minutes.
~15 min - 2
Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes per side, or until cooked through. Remove chicken from skillet and let rest for 5 minutes. Shred the chicken using two forks.
~20 min - 3
While chicken is cooking, prepare the avocado crema. In a blender, combine avocado, chopped cilantro, and sour cream (or Greek yogurt). Blend until smooth and creamy. Season with a pinch of salt if desired.
~5 min - 4
Assemble the tostadas: Spread a generous amount of shredded chicken onto each tostada shell. Dollop with avocado crema and top with pickled red onions.
~5 min - 5
Garnish with crumbled cotija cheese if desired, and serve immediately.
Tips
- For extra flavor, you can grill or bake the marinated chicken breasts instead of pan-frying.
- Make a larger batch of pickled red onions and avocado crema to have on hand for other meals throughout the week.
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