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Growing up, I had a serious thing for hot sauce. I was a weird child, and hated gravy. So I would douse my turkey and mashed potatoes with lots of it. We ate rice a few times a week (I am Lebanese and it is a dinner staple for us) and again, I always thought it tasted better with a couple dashes of hot sauce. Mac n cheese? Pizza? Casseroles? Yep, those all tasted better with hot sauce too.


I really took things to the next level though when I was studying abroad in Spain. A few weeks in and I realized there was no hot sauce in the entire country! So when our advisor was coming over from the States and asked what I needed, well I bet you can guess what I asked her for. Hot sauce!! And she brought it! I was thrilled!


I used to use any ol’ sauce, but as I got older, I realized that there was a world of really good hot sauces just waiting for me to try! The El Yucateco sauces are perfect for a few reasons. The three flavors, El Yucateco Chipotle Hot Sauce, El Yucateco Green Hot Sauce, and El Yucateco Red Hot Sauce , are all delicious and are the perfect amount of heat to add to dishes. They taste like roasted peppers instead of the strong vinegary taste that so many sauces have. Being a Spanish teacher, I also love that this is an authentic product and I actually saw this sauce on Mexican Food Truck this weekend that makes the BEST authentic Mexican tacos. The Red and Green Sauces are made from habaneros, which are spicy but soooo good!


The Chipotle sauce that I feature in this recipe is sweet, smoky, and deliciously rich. If you have never had a chipotle sauce before, think of it as a Mexican like BBQ sauce. It adds gorgeous color to dishes and the flavors are impossible to replicate with any other sauce. A chipotle pepper is smoked then dried jalapeño, so if you are fans of those, then you should love the smoky flavor of these! A few years ago chipotle flavored food products exploded in popularity. You were seeing the spice and sauce everywhere and on everything and I am so glad that this trend hasn’t quit!


This dish is the perfect dish for summer. Who doesn’t love bbq chicken on the grill? Well this recipe is bbq chicken with a Mexican kick! The chicken is marinated  in the hot sauce and then grilled for the perfect smoky flavor. Chop it and then put it on a crispy corn tortilla topped with lettuce, tomato, and then cool it down with homemade avocado crema! This meal is seriously so good and you will be wanting to make it again and again.



Although the sauce on its own is spicy,  this meal is not overly hot. Don’t be afraid to try it if you aren’t normally a spicy person! It would also be great for summer entertaining. I love a good burger on the grill, but your guests will be really impressed when you say that you are making Grilled Chipotle Chicken Tostadas, and it is a nice change of pace from the regular cookout fare.

Check out the absolutely gorgeous color on this chicken from the marinade!


Just a quick note on the corn tortillas. Most people automatically buy flour tortillas when shopping, but try to stick to corn for this recipe. Not only are they more authentic in Mexican cooking, but if you use a flour tortilla you will be making tacos instead of tostadas! You can’t get the flour tortilla crispy like you can the corn! Try these Grilled Chipotle Chicken Tostadas for your next Mexican dinner night!


And if you want to grill with El Yucateco too, you can! Enter this great giveaway!!

El Yucateco GrillingFor more information on the El Yucateco Hot Sauces go here! Or check out the products available at Lowes Foods!   tostadas  

Grilled Chipotle Chicken Tostadas


  • For the marinade:
  • 1 lb chicken breasts cut into strips
  • 1/4 cup El Yucateco Chipotle Hot Sauce
  • 2 tbsp. canola oil
  • 1 tsp. salt
  • 3 garlic cloves chopped
  • juice of 1 lime
  • For the avocado crema:
  • 1 avocado
  • 1/2 cup mexican crema or sour cream
  • juice of 1 lime
  • 3 tbsp fresh cilantro
  • For the tostadas:
  • 8 corn tortillas
  • 1 cup lettuce cut
  • 2 to matoes diced


  1. Combine the chicken with the marinade ingredients. Toss together to coat. Cover and refrigerate for at least 2 hours or overnight.
  2. To make the crema: In the bowl of a food processor or blender, combine all ingredients. Puree until completely smooth. Transfer to a bowl and cover. Refrigerate until needed.
  3. Preheat your grill to medium high heat and turn your oven to 400 degrees. Grill chicken until no pink remains, about 7-8 minutes.
  4. Meanwhile, put your tortillas in the oven and cook until crispy, about 5-6 minutes.
  5. To assemble the tostadas, cut the chicken into bite size pieces. Layer the lettuce, tomato, chicken, and then drizzle with the avocado crema.
  6. If desired, add more of the Chipotle Hot Sauce! Enjoy!
Grilled Chipotle Chicken Tostadas topped with cool Avocado Cream! A great summer grilled dinner! #ad #kingofflavor  

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6 thoughts on “Grilled Chipotle Chicken Tostadas

  1. I am always looking for inspiring new dinner ideas, and this definitely fits the bill, pinning! Also, I hope to win the giveaway because our grill just broke!

    1. The avocado really helps to cool it down! I hope you try them!

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