Okay, humans. These Chicken Tinga Tostadas with Cilantro Lime Crema are unreal. A must have for your dinner menu this week. The chicken is a little smokey and a little tangy from the chipotle chili peppers in adobo sauce, and the zesty cilantro lime crema compliments it perfectly. Oh, and the toppings. They are the real MVP and should not be missed! Pickled red onions, pan roasted corn, and some crumbled cotija cheese. So. Good.

The sauce that the chicken is cooked in is made using only three ingredients: enchilada sauce, tomato paste, and chipotle chili peppers in adobo sauce. The chipotle peppers in adobo are really what make a tinga dish and give it that delicious smokey and tangy flavor. Though, I think the key to this recipe is using a really good enchilada sauce. You can absolutely use a store bought sauce; however, I’ve taken to making my own at home for the sake of the simplicity of the ingredients in homemade sauce, and I truly think homemade tastes better! I would highly recommend this recipe from Gimme Some Oven.

Chicken Tinga Tacos with Cilantro Lime Crema

Now, the crema. The freshness of the cilantro and lime of the crema add a perfect lightness in contrast to the deeper smoky flavors of the chicken. It creates an incredible balance of flavors in one dish.

The base layer consists of a crispy toasted corn tortilla, a spread of buttery smashed avocado, and a light covering of black beans--and it makes for the perfect bed to build upon. Not to mention the healthy fats from the avocado and added fiber from the beans. We love a healthy foundation.

And we can’t forget the toppings! Now don’t get me wrong, the chicken and the crema are what this dish was built around...but the toppings. Oh the toppings. They are what really make these tostadas come alive. The sugars in the corn slightly caramelize during the roasting which really brings out the sweetness in the kernels that is balanced with the slight saltiness of the crumbly cotija cheese. Toss in the piquant pickled red onion and you’re in for a world of flavor!

Chicken Tinga Tostadas with Cilantro Lime Crema Recipe

These tostadas are absolutely delectable and really quite easy to make. They’re really perfect for the upcoming warmer weather, and I would highly recommend throwing them together for a little backyard patio dinner with friends and family. Perhaps whip up some margaritas to go with, and you have yourself one heck of a lovely evening in store.

If you do give these Chicken Tinga Tostadas with Cilantro Lime Crema a try (and I really think you should), be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Chicken Tinga Tostadas with Cilantro Lime Crema

Prep time: 20 minutes
Cook Time: 20 minutes
Total time: 40 minutes
Serves: 4

Ingredients

For the chicken:

1 - 1 ½ lb skinless, boneless chicken breast (aim for free-range if you can!)
1 tbsp olive oil
1 ½ cup enchilada sauce (can use store bought or make your own)
3 chipotle chili peppers in adobo sauce, chopped
2 tbsp tomato paste

For the roasted corn:

1 tbsp olive oil
1 cup sweet yellow corn kernels

For the crema:

1 cup plain, unsweetened greek yogurt
Juice of 2 limes
½ cup cilantro, roughly chopped and with thick stems removed
1 tsp garlic powder
Salt to taste
1 - 2 tbsp water

For the base and toppings:

8 small corn tortillas
Olive or avocado oil for brushing
1 avocado, smashed
1 can black beans, drained
4 oz crumbled cotija cheese
Pickled red onions

Instructions

Preheat the oven to 400°F. Prep a baking sheet or two with parchment paper. Set aside.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Once the pan sizzles to a drop of water it’s hot and ready to go. Place the chicken breasts in the pan and brown on both sides. About 2-3 minutes per side.
While the chicken is browning, heat another skillet over medium-high heat with remaining 1 tbsp olive oil. Once ready, add the corn and cook until beginning to brown. Stirring occasionally. Takes around 7-10 minutes. Once done, remove from heat and set aside.
Returning to the chicken, once it is browned on both sides, add the enchilada sauce, tomato paste, and chili peppers in adobo. Stir a little so everything is mixed, then cover and let simmer over medium heat for around 15 - 20 minutes, or until the internal temperature of the chicken reaches 165°F. When the chicken is done, shred it (either in the pan or put it back into the pan once shredded). Mix with the sauce.
While the chicken is cooking, make the crema and tostadas. Brush or spray both sides of the tortillas with the olive or avocado oil. Place them on the baking sheet(s) so they don’t overlap and bake for 6 minutes. Take them out, flip them over, and bake for an additional 6 minutes. Should be toasted and a light golden brown.
For the crema, add the yogurt, lime juice, cilantro, garlic powder, and salt into a blender. Blend until smooth. If the crema is too thick, add water in 1 tbsp at a time and blend until a thinner consistency is reached.
Now assemble! Spread the smashed avocado on the tostadas. Add the black beans, then the chicken. Then top with the corn, pickled onion, and cotija cheese. Serve immediately and enjoy!!