Spicy Smoked Chipotle Chicken Tostadas with Avocado Crema

Instructions

1. 1

   In a large bowl, combine chopped chipotle peppers, adobo sauce, minced garlic, lime juice, cumin, smoked paprika, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes.

   ~10 min
2. 2

   Preheat oven to 400°F (200°C).

3. 3

   Heat olive oil in a frying pan over medium-high heat. Sear the marinated chicken thighs for 3-4 minutes per side until browned. Transfer the chicken to a baking sheet and bake for 15-20 minutes, or until cooked through.

   ~25 min
4. 4

   While the chicken is baking, prepare the avocado crema. In a blender, combine the avocado, cilantro, Greek yogurt, and a pinch of salt. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.

   ~5 min
5. 5

   Prepare the pico de gallo by finely dicing the tomatoes, red onion, and jalapeno. Combine in a small bowl with a pinch of salt and a squeeze of lime juice. Mix well.

   ~5 min
6. 6

   Once the chicken is cooked, remove it from the oven and shred it using two forks. Mix the shredded chicken with any pan juices.

   ~5 min
7. 7

   Warm the tostada shells slightly in the oven or directly on a dry skillet if desired. Place the tostada shells on a clean surface.

   ~2 min
8. 8

   Assemble the tostadas: spread a generous amount of shredded chipotle chicken onto each tostada shell. Top with pico de gallo and a drizzle of avocado crema.

   ~3 min