Description
Crispy corn tostadas piled with smoky chicken, fresh lettuce, tomatoes, and avocado for a quick, crowd‑pleasing dish.
Ingredients
Scale
- 1 cup BBQ sauce
- 1 lb boneless skinless chicken breasts
- 8 corn tortillas (8″)
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
- 2 tbsp olive oil
Instructions
- Pat the chicken dry and rub with olive oil, salt, pepper, and smoked paprika.
- Grill the chicken strips over medium heat for 3‑4 minutes per side until nicely charred.
- Chop the cooked chicken into bite‑sized pieces and toss with BBQ sauce.
- Warm tortillas in a damp paper towel and microwave for 10‑15 seconds.
- Assemble by placing sauce‑coated chicken on each tortilla, then add lettuce, tomatoes, onion, and avocado.
- Finish with a squeeze of lime and a sprinkle of cilantro; serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican‑American