Grilled Chicken Tostadas

I found this recipe on realmomkitchen.com.  I think I would prefer the Cafe Rio style dressing to the Lime Crema, but Liz says she's got a good recipe for Lime Crema, perhaps you could add it, Liz? 

These were DELISH.  And a great summer meal! 
2 limes

3 Tbsp. extra virgin olive oil

1 clove garlic, minced

3 boneless skinless chicken breast (about 1 1/2 pounds)

kosher salt

fresh ground pepper

1 cup sour cream

6 (6 inch) corn tortillas

additional olive oil

guacamole  (oooh, Nate makes the BEST)

pico de gallo

In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.

While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.

Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.

Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.

Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side. Makes 6 tostadas.

Recipe for Pico de Gallo (also from realmomkitchen.com):
 
2 medium tomatoes, seeds removed and diced

1/4 onion, diced
2 Tbsp. cilantro
1 clove of garlic, minced
salt and pepper to taste
a squirt of lime juice (optional)

Blend ingredients together in a bowl and serve.