bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce
Prep time
Cook time
Total time
Serves: 4-8
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe adapted from Half Baked Harvest.
Recipe by sweet caroline's cooking at