INGREDIENTS
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)