Sweet Smoky BBQ Chicken Tostadas (Print Version)
Crispy tostadas loaded with sweet smoky BBQ shredded chicken, fresh toppings, and creamy drizzle.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded (rotisserie or grilled)
02 - 1 cup smoky BBQ sauce
03 - 2 tablespoons honey or brown sugar
04 - 1 teaspoon smoked paprika
→ Tostadas
05 - 8 corn tostada shells
→ Toppings
06 - 1 cup shredded lettuce
07 - 1 cup chopped tomatoes
08 - 1/2 cup thinly sliced red onion
09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1 ripe avocado, sliced
11 - 1/4 cup chopped fresh cilantro
12 - 1/3 cup sour cream
→ Optional Garnishes
13 - 1 jalapeño, thinly sliced
14 - Lime wedges
# How to Make It:
01 - Preheat oven to 350°F. Arrange tostada shells on a baking sheet and warm for 5 minutes until crisp and lightly toasted.
02 - In a medium saucepan over medium heat, combine the shredded chicken, BBQ sauce, honey (or brown sugar), and smoked paprika. Cook, stirring occasionally, until the chicken is heated through and evenly coated, about 5 minutes.
03 - Arrange the warmed tostada shells on serving plates. Divide the BBQ chicken mixture evenly among the shells.
04 - Layer each tostada with shredded lettuce, chopped tomatoes, red onion slices, shredded cheese, avocado slices, and fresh cilantro.
05 - Drizzle sour cream over each tostada. Add jalapeño slices and a squeeze of fresh lime juice if desired. Serve immediately.
# Expert Advice:
01 -
- Sweet smoky BBQ chicken on a crispy shell hits that perfect spot between comfort food and something exciting, like backyard cookout energy packed into a weeknight dinner.
- Everything comes together in under forty minutes, and most of the toppings are raw so the cleanup is surprisingly painless.
02 -
- Assemble tostadas right before eating because the sauce and toppings will soften the shells within ten minutes, turning your crispy masterpiece into something closer to a sad flat taco.
- Taste your BBQ sauce before adding honey, since some brands are already very sweet and you can end up with something that tastes more like dessert than dinner.
03 -
- Shred rotisserie chicken with two forks while it is still warm because cold chicken fights back and you end up with chunks instead of the tender threads that soak up sauce properly.
- Double the chicken mixture and freeze half for a night when cooking feels impossible, then just thaw and warm while you crisp shells straight from the pantry.