Ingredients:

  • 2 cups (450g) cooked shredded chicken
  • ½ cup (120ml) barbecue sauce
  • 1 teaspoon (2g) smoked paprika (optional)
  • Salt and pepper to taste
  • 8 small corn tortillas (6-inch/15cm diameter)
  • 1-2 tablespoons (15-30ml) vegetable oil or canola oil
  • 1 cup (80g) shredded lettuce
  • ½ cup (50g) shredded cheddar cheese or Monterey Jack cheese
  • ½ cup (75g) diced tomatoes
  • ¼ cup (25g) red onion, finely diced
  • 1 ripe avocado, sliced or mashed
  • ¼ cup (10g) fresh cilantro, chopped
  • Sour cream or crema (optional)
  • Jalapeño slices (optional)
  • Lime wedges, for serving

Instructions:

  1. Heat skillet over medium heat. Combine shredded chicken, BBQ sauce, and smoked paprika (if using) in the skillet. Stir to coat and cook until warmed through, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.
  2. To Bake: Preheat oven to 400°F (200°C). Brush both sides of tortillas lightly with oil. Place on a baking sheet. Bake for 5-6 minutes per side, or until crispy and golden brown. To Pan-Fry: Heat oil in a skillet over medium heat. Fry each tortilla for 30-60 seconds per side, or until golden brown and crisp. Drain on paper towels. Store-bought: If using store-bought, ensure they are fresh and crisp.
  3. Spread a generous amount of warm BBQ chicken evenly over each tostada shell. Top with shredded lettuce, cheese, diced tomatoes, and red onion. Add avocado slices or mashed avocado.
  4. Garnish with fresh cilantro, a dollop of sour cream or crema (if desired), and jalapeño slices (if desired). Serve immediately with lime wedges for squeezing.