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Combine the chicken with the marinade ingredients. Toss together to coat. Cover and refrigerate for at least 2 hours or overnight.
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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.
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Preheat your grill to medium high heat and turn your oven to 400 degrees. Grill chicken until no pink remains, about 7-8 minutes.
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Meanwhile, put your tortillas in the oven and cook until crispy, about 5-6 minutes.
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To assemble the tostadas, cut the chicken into bite size pieces. Layer the lettuce, tomato, chicken, and then drizzle with the avocado crema.
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If desired, add more of the Chipotle Hot Sauce! Enjoy!