1/4cplain greek yogurt or sour creamI used fat free greek yogurt
1small lime, juiced
salt to taste
5small taco shellsI used the Trader Joe's mini taco shells? not sure what they're called, they're street taco size!
1/2orange, red or yellow pepper, thinly sliced
1serano or jalapeno thinly slicedoptional
1/4cshredded Mexican cheese
1/4csliced scallions, optional
Slow Cooker Pulled Chicken
Heat olive oil over medium high heat.
Sear chicken in a pan until just brown on each side over medium high heat, about 4-5 minutes per side.
Place chicken in slow cooker with can of tomatoes and chipotle peppers. Get as much of that adobo sauce in there as you can!
Sprinkle with salt and pepper; cook on high for 1 1/2 - 2 hrs depending on the thickness of your chicken breast.
Preheat oven to 375 with the rack as close to the broil element as possible.
To assemble: line baking sheet with parchment and taco shells in a single layer; place peppers, beans, chicken, cheese and jalapenos or serano chiles if using.
Top with cheese, spreading out among the 5 tacos.
Bake for 7 minutes.
While the tostadas are baking, combine all ingredients for crema in a bowl and stir to combine. Taste for salt and adjust accordingly. If there is too much lime flavor, balance with a bit more cumin and salt or add more yogurt.
After 7 minutes, broil the tostadas until the cheese is completely melted and the taco shells are a little brown. Watch your tostadas carefully so they do not burn - I check them in 1 minute increments.
If you want extra crispy tostadas, you can bake the taco shells for a few minutes until the desired brownness is reached; remove from the oven and carefully load them up with your toppings; broil for the cheese to melt.
Top with sliced scallions, if using, and cumin lime crema.
If you do not like much heat, only use 1 chipotle pepper, for medium heat use 2 and a lot of spice use 3.