These BBQ Chicken Tostadas layer tender shredded barbecue chicken and creamy cabbage slaw onto crispy baked corn tortillas. They’re an easy, budget-friendly dinner with plenty of crunch and simple ingredients!
An Easy Way to Change Up Chicken Night
A family pack of chicken can cover several dinners, but a different sauce and texture can make each meal feel fresh. These tostadas pair sweet, saucy BBQ chicken with cool, crunchy slaw and crisp corn tortillas.
The chicken cooks on the stove while the tortillas crisp in the oven. Toss together the slaw, warm the shredded chicken with barbecue sauce, and let everyone assemble their tostadas when it’s time to eat.
There’s no need for a long list of toppings—the chicken and slaw bring plenty of flavor on their own.
Why You’ll Love This Recipe
- Simple ingredients: Made with chicken, corn tortillas, cabbage, carrots, and pantry staples.
- Budget-friendly: Uses ingredients that work across several meals.
- Plenty of texture: Crispy tortillas, tender chicken, and crunchy slaw in every bite.
- Easy to customize: Use your favorite barbecue sauce.
- Great for sharing ingredients: Save cabbage and carrots for rice bowls and extra tortillas for another taco night.
Ingredients You’ll Need
Chicken breasts: Cook and shred them before tossing with barbecue sauce. You can also use cooked shredded chicken you already have.
Corn tortillas: A light brushing of oil helps them crisp in the oven.
Barbecue sauce: Use whichever variety your family enjoys. Sweet, smoky, or spicy sauces all work.
Garlic powder: Adds a little extra seasoning to the chicken.
Cabbage and carrot: Thinly shredded vegetables make a crunchy topping that’s easy to pile onto the tostadas.
Mayonnaise: Creates a creamy base for the slaw dressing.
Apple cider vinegar and honey: Give the dressing a balance of tang and sweetness.
Salt and pepper: Season the slaw.
How to Make BBQ Chicken Tostadas
Start by gently simmering the chicken until cooked through, then shred it.
While the chicken cooks, mix the slaw dressing and toss it with the shredded cabbage and carrot. Refrigerate until ready to serve.
Brush the tortillas lightly with oil and bake in a single layer until crisp, flipping halfway through. Stir the shredded chicken with barbecue sauce and garlic powder, then warm it on the stove.
Top each tortilla with BBQ chicken and slaw just before eating.
Tips for the Best Tostadas
- Simmer the chicken gently: A hard boil can make chicken breasts tough.
- Watch the tortillas closely: Thin tortillas can go from golden to overly browned quickly.
- Use a single layer: Overlapping tortillas won’t crisp evenly.
- Keep the chicken mixture thick: Add only a small splash of water if needed so the sauce doesn’t soak the tortillas.
- Assemble at serving time: Keeping the toppings separate until you eat helps preserve the crunch.
Budget-Friendly Shortcuts and Swaps
Use cooked chicken: Substitute approximately 3 cups cooked shredded chicken and skip the simmering step.
Use prepared tostada shells: Skip brushing and baking the tortillas, and follow the shell package directions.
Use coleslaw mix: Replace the cabbage and carrot with approximately 3½ cups plain bagged coleslaw mix.
Share ingredients across dinners: The cabbage and carrots also work in Ginger Pork & Cabbage Rice Bowls, while extra corn tortillas can be used for Crispy Black Bean & Sweet Potato Tacos.
BBQ Chicken Tostadas with Crunchy Slaw
Description
These BBQ Chicken Tostadas combine tender shredded barbecue chicken, homemade cabbage slaw, and crispy baked corn tortillas. An easy, budget-friendly dinner made with simple ingredients.
Ingredients
For the Tostadas
For the Slaw
Instructions
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Place chicken in a saucepan and add enough water to cover by about 1 inch. Bring to a gentle simmer, partially cover, and cook for 15–20 minutes, depending on thickness, until chicken reaches 165°F in the thickest part. Transfer to a plate and shred.
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Whisk mayonnaise, vinegar, honey, salt, and pepper in a large bowl. Toss with cabbage and carrot. Refrigerate until serving.
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Meanwhile, preheat oven to 425°F. Lightly brush both sides of tortillas with oil and arrange in a single layer on baking sheets.
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Bake tortillas for 6–10 minutes, flipping halfway through, until golden and crisp. Watch closely near the end.
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Return shredded chicken to the empty saucepan. Stir in barbecue sauce and garlic powder. Warm over low heat, adding a small splash of water only if needed.
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Divide chicken among the crispy tortillas and top with slaw. Serve immediately.
Note
- For a shortcut, use approximately 3 cups cooked shredded chicken.
- Tortilla baking time varies by thickness, so check early.
- Assemble just before serving to keep the tostadas crisp.
