Sweet Smoky BBQ Chicken Tostadas (Printable version)

Crispy tostadas piled with sweet smoky BBQ shredded chicken, fresh veggies, cheese, and creamy sauce for a quick Tex-Mex dinner.

# What you need:

→ BBQ 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

→ Tostada Shells

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:

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 heated through and evenly coated, about 5 minutes.
03 - Arrange toasted shells on serving plates. Divide the BBQ chicken evenly over each tostada shell.
04 - Layer shredded lettuce, chopped tomatoes, red onion, shredded cheese, avocado slices, and fresh cilantro over the chicken.
05 - Drizzle sour cream over each tostada. Add jalapeño slices and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The sweet smoky chicken tastes like you spent hours at a grill, but it takes five minutes on the stovetop.
  • Everyone at the table can customize their own tostada, which means fewer complaints and more happy eaters.
02 -
  • Do not skip warming the shells, because cold tostadas are tough and tend to shatter into sad fragments when you bite them.
  • Stir the chicken gently with a folding motion rather than vigorously, so the shreds stay intact instead of turning into paste.
03 -
  • Let the BBQ chicken rest off the heat for two minutes before assembling so the sauce thickens slightly and does not make the shells soggy.
  • A squeeze of lime over the avocado right after slicing keeps it bright green and adds an extra layer of acid that balances the sweetness perfectly.

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