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Flavorful Spicy Mexican Chicken Tostadas with Fresh Toppings

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These spicy chicken tostadas feature smoky, tangy chicken thighs paired with fresh, crunchy toppings and creamy lime crema, perfect for a quick and flavorful Mexican-inspired meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp minced fresh cilantro (optional)
  • 6–8 store-bought corn tostada shells or homemade fried corn tortillas
  • 1 ripe avocado, sliced or mashed
  • 1 cup shredded iceberg or green leaf lettuce
  • ½ cup thinly sliced radishes
  • 1 medium fresh tomato, diced
  • ¼ cup thinly sliced red onion
  • Fresh cilantro leaves for garnish
  • ½ cup Mexican crema or sour cream
  • 1 tbsp fresh lime juice (for crema)
  • Salt to taste (for crema)
  • Optional: pickled or fresh sliced jalapeños
  • Optional: crumbled cotija cheese or shredded queso fresco

Instructions

  1. In a large bowl, whisk together chipotle chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, olive oil, and fresh lime juice to make the marinade.
  2. Add chicken thighs to the marinade and toss to coat evenly. Cover and let sit at room temperature for 15 minutes or refrigerate up to 2 hours.
  3. In a small bowl, whisk together Mexican crema (or sour cream), lime juice, and a pinch of salt. Refrigerate until ready to use.
  4. Prepare fresh toppings by slicing avocado, radishes, and red onion; dicing tomatoes; and shredding lettuce. Keep chilled.
  5. Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs 5-6 minutes per side until charred and cooked through (internal temp 165°F). Avoid overcrowding the pan.
  6. Transfer chicken to a plate and let rest for 5 minutes. Slice into thin strips or shred with forks.
  7. Warm tostada shells in a dry skillet 1-2 minutes per side or fry homemade tortillas in hot oil until crisp, then drain on paper towels.
  8. Assemble tostadas by spreading lime crema on each shell, then layering shredded lettuce, chicken, diced tomatoes, radishes, avocado, red onion, and cilantro leaves. Add jalapeños or cheese if desired.
  9. Serve immediately with extra lime wedges for squeezing over the top.

Notes

Marinate chicken for at least 15 minutes for flavor; up to 2 hours for deeper taste but avoid overnight to prevent toughening. Use chicken thighs for juiciness. Avoid overcrowding pan to get a good sear. Warm tostada shells just before serving to keep crisp. Substitute Greek yogurt for crema for a lighter topping. For milder heat, reduce chipotle powder and omit jalapeños.

Nutrition

Keywords: spicy chicken tostadas, Mexican chicken recipe, easy tostadas, homemade toppings, quick Mexican dinner, chipotle chicken, lime crema, healthy Mexican food

Find it online: https://chloeplate.com/flavorful-spicy-mexican-chicken-tostadas-recipe-easy-homemade-toppings/