spice it up. [bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce]
This past weekend revolved around food–particularly yesterday. On top of making these delicious and unique tostadas, I made spicy queso dip (with my new cast iron skillet!), and jalapeño margaritas. I’ll post both recipes soon. Back to the tostadas, though. The tostadas were beyond flavorful and spicy! I have a relatively low spice tolerance, so I added extra sour cream to calm the burn. :)
bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce
Prep time:
Cook time:
Total time:
Serves: 4-8
Ingredients
- BBQ-tequila chicken recipe:
- 3-4 cups boneless, skinless chicken breasts, poached then shredded
- 1 cup BBQ sauce (I used Trader Joe's BBQ sauce)
- 2 tbsp. Anejo Herradura tequila
- 2 tsp. lime zest
- 1 tsp. orange zest
- Juice of 1½ limes
- 1 clove garlic, minced
- 1 jalapeño, seeded, deveined and finely chopped
- 1 tsp. cumin
- ½ tsp. salt, plus more to taste
- ½ tsp. pepper, plus more to taste
- Jalapeño-pineapple salsa recipe:
- 1 (12 oz.) can diced tomatoes, drained
- 1¼ cup fresh pineapple, diced
- 2 jalapeños, seeded, deveined and finely chopped
- 2 green onions, chopped
- ½ cup fresh cilantro, chopped
- 1 tsp. lime zest
- ½ tsp. orange zest
- Juice of 1 lime, plus more to taste
- 2 tbsp. Anejo Herradura tequila
- ½ tsp. salt, plus more or less to taste
- Tostada recipe:
- 4-8 corn tortillas
- Canola oil
- 1 avocado, mashed then mixed with salt, pepper, lime juice, and chopped cilantro
- Fresh cilantro, for garnish
- Low-fat sour cream, for garnish
- Iceberg lettuce, cut into thin strips, for garnish
Instructions
- For the BBQ chicken: In a medium bowl, mix together the BBQ sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper. In a separate medium bowl, combine the cooked, shredded chicken with ¾ cup of the BBQ sauce. Add more BBQ sauce if the chicken is not entirely coated. Keep warm.
- For the pineapple salsa: In a medium bowl, combine the diced tomatoes, pineapple, jalapeño, green onions, cilantro, lime zest, orange zest, lime juice, tequila and salt.
- To make tostadas: Heat a skillet over medium to medium-high heat. Add canola oil to pan, about ½-inch up the sides of the pan. Add corn tortillas to the pan, one at a time, and cook for about 30-60 seconds per side, until golden brown and bubbly. Remove tortillas from pan and drain on a paper towel-lined plate. Set aside until ready to use.
- To serve: Place a crispy corn tortilla on the plate then spread the avocado mash over the bottom. Next, add the shredded chicken and top with lettuce and a dollop of sour cream. Drizzle BBQ sauce over tostada then top with pineapple salsa and garnish with fresh cilantro.
Notes
Recipe adapted from Half Baked Harvest.
