BBQ Chicken Tostadas

A zesty BBQ sauce adds a new level of yumminess to the classic tostada.


  • For the BBQ Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • For the BBQ Sauce:
  • 1 cup of BBQ Sauce
  • 2 tablespoon freshly squeezed lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • For the Mashed Avocado Spread:
  • 1 avocado
  • 1/4 teaspoon sea salt
  • 1 tablespoon freshly squeezed lime juice
  • For the Tostadas:
  • 4-6 corn tortillas
  • 2-4 tablespoon olive oil
  • 1 tablespoon cilantro, chopped, plus more for topping
  • 1/4 cup red onion, diced


  1. Heat a skillet over medium heat. Add 1 tablespoon. olive oil, and allow to get hot.
  2. Add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel; set aside.
  3. In a medium bowl mix together the BBQ sauce, 2 tablespoon. lime juice, garlic, and cumin. Set aside.
  4. Season the chicken with sea salt and pepper and cook in 1 tablespoon. olive oil over medium-high heat in same skillet. Cook for 4-6 minutes per side until cooked through. Once cooked, remove from heat and shred.
  5. Add the shredded chicken to the BBQ sauce and toss to coat.
  6. In a medium bowl mash together the avocado, lime juice, and sea salt. Set aside.
  7. To serve, grab a crispy corn tortilla and spread the mashed avocado over one side, followed by the BBQ shredded chicken. Top with fresh cilantro leaves and red onion.