Sweet Smoky BBQ Chicken Tostadas (Print View)
Crispy tostadas piled with sweet smoky BBQ shredded chicken, fresh veggies, avocado, and creamy sauce.
# 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
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Arrange tostada shells on a baking sheet and warm for 5 minutes until crisp.
02 - In a medium saucepan over medium heat, combine shredded chicken, BBQ sauce, honey (or brown sugar), and smoked paprika. Cook, stirring occasionally, until the chicken is heated through and thoroughly coated, about 5 minutes.
03 - Arrange the warmed tostada shells on serving plates. Evenly divide the BBQ chicken mixture over each shell.
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 optional jalapeño slices and lime wedges if desired.
06 - Serve immediately and enjoy while the shells are still crisp.
# Expert Suggestions:
01 -
- The sweet and smoky flavor combination tastes like you spent hours at a grill even though the whole thing comes together in under forty minutes.
- Tostadas are inherently fun because everyone gets to build their own, which means picky eaters and adventure seekers are all happy at the same table.
02 -
- Do not skip warming the shells because cold tostadas are tough and break in all the wrong places when you try to bite into them.
- Stir the chicken sauce constantly while heating because BBQ sauce with honey can scorch quickly on the bottom of the pan if left unattended.
03 -
- Let the chicken mixture rest off the heat for two minutes before spooning it onto the shells so the sauce thickens slightly and does not make the shells soggy as fast.
- Use a fork to drizzle the sour cream instead of plopping it in big spoonfuls, because thin ribbons of cream across the top look beautiful and distribute the flavor more evenly.