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Crispy Mini Chicken Tinga Tostada Bites Easy Recipe with Avocado Crema

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These crispy mini chicken tinga tostada bites with avocado crema are a flavorful, quick, and easy snack or appetizer perfect for busy days and gatherings. The smoky, tender chicken pairs perfectly with crispy tostadas and a creamy avocado sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (7 oz) can chipotle peppers in adobo sauce
  • 1 (14 oz) can diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or avocado oil
  • 1/2 cup chicken broth or water
  • 12 small corn tortillas (about 4-inch diameter)
  • Vegetable oil for frying or cooking spray
  • Salt, to season
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • Salt to taste
  • Optional: handful of fresh cilantro
  • Crumbled queso fresco or cotija cheese (for garnish)
  • Fresh cilantro leaves (for garnish)
  • Thinly sliced radishes (for garnish)
  • Extra lime wedges (for serving)

Instructions

  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced onion and sauté for 3-4 minutes until softened and slightly caramelized. Add minced garlic and cook another 30 seconds until fragrant.
  2. Place the chicken thighs in the skillet, searing each side for about 2 minutes until lightly browned.
  3. Pour in the canned diced tomatoes with their juices and chipotle peppers in adobo sauce (use 1-2 peppers depending on spice tolerance). Stir in oregano, cumin, salt, and pepper. Pour in chicken broth or water to keep the mixture moist.
  4. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and tender. Alternatively, transfer to a slow cooker and cook on low for 4 hours.
  5. Remove chicken from skillet, shred using two forks, then return shredded meat to the sauce. Stir to coat and keep warm on low heat. Adjust seasoning if needed.
  6. Heat about 1/2 inch of vegetable oil in a deep skillet over medium-high heat (around 350°F). Fry tortillas one or two at a time for 1-2 minutes per side until crispy and golden brown. Drain on paper towels and season lightly with salt while still warm.
  7. In a blender or food processor, combine avocado, sour cream, lime juice, garlic, salt, and cilantro (if using). Blend until smooth and creamy.
  8. Spoon a generous mound of chicken tinga onto each mini tostada. Drizzle or dollop with avocado crema. Garnish with crumbled queso fresco, fresh cilantro, and radish slices. Serve immediately with extra lime wedges.

Notes

If chicken tinga looks watery after simmering, remove lid during last 5 minutes to evaporate excess liquid. Fry tostadas until crisp but not overly browned to avoid bitterness. Avocado crema is best made fresh but can be refrigerated with plastic wrap pressed on surface to prevent browning. For lighter tostadas, bake or air fry tortillas with light oil spray for 5-7 minutes, flipping halfway.

Nutrition

Keywords: chicken tinga, mini tostadas, avocado crema, appetizer, snack, Mexican, crispy, easy recipe

Find it online: https://avabowls.com/crispy-mini-chicken-tinga-tostada-bites-easy-recipe-with-avocado-crema/