Sweet Smoky BBQ Chicken Tostadas (Printer-Friendly)

Crispy corn shells loaded with sweet smoky BBQ chicken, fresh avocado, tomatoes, and tangy cream.

# What You’ll Need:

→ Chicken & Marinade

01 - 2 cups cooked rotisserie chicken, shredded
02 - 1 cup smoky BBQ sauce
03 - 1 tablespoon honey
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin

→ Tostadas & Toppings

06 - 8 small corn tostada shells
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup canned black beans, rinsed and drained
09 - 1 cup cherry tomatoes, quartered
10 - 1/2 small red onion, thinly sliced
11 - 1 avocado, diced
12 - 1/4 cup fresh cilantro, chopped
13 - 1/2 cup sour cream or Greek yogurt
14 - 1 lime, cut into wedges
15 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F.
02 - In a mixing bowl, combine the shredded chicken, BBQ sauce, honey, smoked paprika, and cumin. Toss until the chicken is evenly coated and well combined.
03 - Arrange the tostada shells on a baking sheet. Layer each shell with black beans, followed by the BBQ chicken mixture, and a generous sprinkle of cheddar cheese.
04 - Bake for 8 to 10 minutes, or until the cheese is fully melted and bubbly and the chicken is heated through.
05 - Remove from the oven and top each tostada with quartered cherry tomatoes, sliced red onion, diced avocado, and fresh cilantro.
06 - Drizzle with sour cream or Greek yogurt, squeeze fresh lime juice over each tostada, and season with salt and pepper to taste. Serve immediately while the shells are still hot and crispy.

# Helpful Hints:

01 -
  • The sweet smoky combo on crispy corn shells is genuinely addictive and takes almost no effort to pull off.
  • It uses rotisserie chicken so you skip the hardest part entirely while still tasting like you tried.
02 -
  • Do not assemble these more than a few minutes before baking or the shells absorb moisture and turn chewy instead of crispy.
  • Let the chicken mixture sit in the sauce for ten minutes before building if you have time. The flavor penetrates deeper and tastes noticeably better.
03 -
  • Warm the tostada shells on the baking sheet for two minutes before topping them. A preheated shell crisps more evenly and holds up better under heavy toppings.
  • Use the juciest ripe avocado you can find. Its creaminess is the secret ingredient that makes every bite feel complete.

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