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Crispy Spicy Chicken Tinga Tostadas Recipe with Creamy Avocado Crema

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A bold and balanced recipe featuring smoky, spicy shredded chicken on crispy tostada shells topped with a cool, creamy avocado crema. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2–3 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 2 ripe avocados, peeled and pitted
  • ½ cup sour cream or Mexican crema
  • Juice of 1 lime
  • 1 small clove garlic
  • Salt to taste
  • 8–10 corn tortillas
  • Vegetable oil for frying
  • Optional toppings: crumbled queso fresco or cotija cheese, fresh cilantro leaves, thinly sliced radishes, pickled jalapeños, fresh lime wedges

Instructions

  1. In a large skillet over medium heat, add a splash of oil and sauté the sliced onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
  2. Stir in the diced tomatoes, chopped chipotle peppers, oregano, cumin, and chicken broth. Bring the mixture to a simmer.
  3. Add the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25-30 minutes, occasionally turning the chicken so it cooks evenly. The chicken should be tender and cooked through (internal temperature 165°F).
  4. Remove the chicken from the sauce and shred it using two forks. Return the shredded chicken to the skillet and stir well, letting it soak up the sauce for another 5 minutes on low heat. Season with salt and pepper to taste.
  5. While the chicken simmers, combine the avocados, sour cream, lime juice, garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust lime or salt if necessary.
  6. Heat vegetable oil in a deep skillet to 350°F. Fry each tortilla one at a time until golden and crispy, about 1 minute per side. Drain on paper towels. Alternatively, bake them in the oven at 400°F for 5-7 minutes, flipping halfway through.
  7. Spread a generous layer of avocado crema on each tostada shell. Top with a hearty scoop of the spicy chicken tinga. Garnish with crumbled queso fresco, cilantro leaves, radishes, and a squeeze of fresh lime if desired.
  8. Serve immediately to enjoy maximum crunch and flavor.

Notes

Use chicken thighs for juicier meat; bake tortillas as a healthier alternative to frying; assemble tostadas just before serving to avoid sogginess; keep avocado crema covered with plastic wrap to prevent browning; broil assembled tostadas for 1-2 minutes for extra crunch.

Nutrition

Keywords: chicken tinga, tostadas, avocado crema, spicy chicken, Mexican recipe, crispy tostadas, easy dinner, weeknight meal

Find it online: https://bitefuljoy.com/crispy-spicy-chicken-tinga-tostadas-recipe-with-creamy-avocado-crema/