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BBQ Chicken Tostadas

Crispy BBQ chicken tostadas with avocado and beans on a wooden table.
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These BBQ Chicken Tostadas are the ultimate weeknight win, blending the familiar comfort of barbecue with the fresh, vibrant flair of a Mexican-inspired meal. The key is frying your own corn tortillas until they are rigid and blistered, creating a sturdy, shatteringly crisp base that perfectly supports the juicy, saucy chicken and fresh toppings. Simple ingredients, warm memories, and a whole lot of flavor come together in under 30 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 3/4 cup favorite BBQ sauce
  • 8 corn tortillas
  • Vegetable or canola oil, for frying
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1 cup shredded red cabbage or lettuce
  • 1 avocado, diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Sour cream or Mexican crema, for serving

Instructions

  1. Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until cooked through and browned.
  2. Sauce the chicken. Reduce heat to low and pour BBQ sauce over the chicken. Stir gently until coated and let simmer for 2-3 minutes. Remove from heat.
  3. Fry the tortillas. In a separate medium skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, fry each corn tortilla for 45-60 seconds per side until golden, rigid, and blistered. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
  4. Assemble the tostadas. On each crispy tortilla, layer a spoonful of black beans, a generous helping of BBQ chicken, and a sprinkle of cheese. Top with shredded cabbage, diced avocado, red onion, and fresh cilantro. Serve immediately with lime wedges and sour cream.

Notes

For a quicker version, use shredded rotisserie chicken warmed with BBQ sauce. To bake tortillas instead of frying, bake at 400°F for 8-10 minutes until crisp. Store components separately; the chicken mixture keeps for 3 days in the fridge. Avoid soggy tostadas by ensuring the frying oil is hot and draining tortillas well.

Nutrition

Find it online: https://www.homestyletable.com/bbq-chicken-tostadas/