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BBQ Chicken Tostadas with Cilantro Lime Slaw

BBQ chicken tostada with creamy cilantro lime slaw close up

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Crispy tostada shells topped with smoky sweet BBQ chicken and a creamy tangy cilantro lime slaw. This quick and easy dinner comes together in under 30 minutes for a perfect weeknight meal.

Ingredients

Scale
  • 2 cups shredded cooked chicken (leftover BBQ chicken works well)
  • 1/2 cup barbecue sauce
  • 1 teaspoon smoked paprika
  • Salt to taste
  • 3 cups shredded cabbage or coleslaw mix
  • 1/2 cup chopped fresh cilantro
  • Juice of 2 limes
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 6 to 8 corn tortillas
  • Oil for brushing tortillas
  • Crumbled cotija cheese for topping
  • Sliced avocado for topping
  • Extra cilantro for garnish

Instructions

  1. Shred the cooked chicken into bite-sized pieces. In a small bowl, combine the shredded chicken with barbecue sauce, smoked paprika, and a pinch of salt. Add a splash of water to loosen it up. Warm in a skillet over medium heat for about 3 minutes, stirring occasionally.
  2. In a large bowl, whisk together sour cream, mayonnaise, lime juice, honey, and a pinch of salt. Add the shredded cabbage and chopped cilantro. Toss until well coated. Let sit for 5 minutes to allow flavors to meld.
  3. Preheat oven to 375 degrees Fahrenheit. Brush both sides of each corn tortilla with a little oil. Place on a baking sheet in a single layer. Bake for 8 to 10 minutes, flipping halfway, until golden and crispy.
  4. Assemble the tostadas: Place a crispy tostada shell on a plate. Spoon a generous layer of the BBQ chicken mixture over the top. Add a heap of cilantro lime slaw. Finish with crumbled cotija cheese, sliced avocado, and a sprinkle of fresh cilantro. Serve immediately.

Notes

For a dairy free version, use plant based sour cream and mayonnaise and omit cotija cheese. For a low carb option, serve the chicken and slaw over lettuce. To save time, use pre made tostada shells.

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