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Crispy Sheet Pan Chicken Tinga Tostadas Recipe Easy Homemade Avocado Crema

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A quick and easy sheet pan chicken tinga recipe that crisps the chicken edges while keeping it juicy, served on crispy tostadas with a creamy homemade avocado crema.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 cup (240ml) tomato sauce or crushed tomatoes
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8–10 store-bought corn tostadas
  • Avocado Crema:
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • Salt to taste
  • Water or milk to thin, as needed
  • Optional fresh toppings: chopped cilantro, diced red onion, crumbled queso fresco or feta, pickled jalapeños, lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine chicken thighs, chopped chipotle peppers, tomato sauce, sliced onion, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and olive oil. Toss to coat evenly.
  3. Arrange the chicken and onions on a rimmed sheet pan in a single layer with space between pieces.
  4. Roast for 25-30 minutes, flipping halfway through, until edges are crispy and internal temperature reaches 165°F (74°C).
  5. While chicken roasts, prepare avocado crema by blending avocado, sour cream, lime juice, garlic, and salt until smooth. Thin with water or milk if needed.
  6. Optional: Crisp tostadas in the oven for 3-5 minutes during the last few minutes of chicken roasting.
  7. Let chicken rest 5 minutes, then shred or chop roughly.
  8. Assemble tostadas by piling chicken and onions on each shell, drizzle with avocado crema, and top with fresh toppings as desired.

Notes

Pat chicken dry before seasoning to ensure crispiness. Do not overcrowd the pan to avoid steaming. Flip chicken halfway through roasting for even browning. Use ripe but firm avocados for the crema. Broil for 2-3 minutes at the end if more crispiness is desired, watching carefully to avoid burning. Store chicken and crema separately if making ahead. Tostadas do not store well once topped; re-crisp before serving.

Nutrition

Keywords: chicken tinga, sheet pan recipe, tostadas, avocado crema, quick dinner, Mexican flavors, crispy chicken, easy recipe

Find it online: https://eliplate.com/crispy-sheet-pan-chicken-tinga-tostadas-recipe-easy-homemade-avocado-crema/