Grilled BBQ Chicken Tostadas

Name: Grilled BBQ Chicken Tostadas (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 3 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 lbs Chicken thighs - bone-in, skin-on; 2 tbsp Smoked paprika; 1 tbsp Brown sugar; 1 tbsp Chili powder; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Cayenne pepper; 1 ripe mango Diced; 1/2 red bell pepper Diced; 1/4 red onion Finely diced; 1 jalapeño Seeded and minced; 2 tbsp Lime juice; 1 tbsp Chopped cilantro; 2 ripe avocados Peeled and pitted; 1/4 cup Mexican crema or sour cream; 2 tbsp Lime juice; 1 tbsp Water; Pinch Salt; 8 Artisan corn tostada shells

⏱3h

👥4

🔥600 cal

Hard

🍽️Mexican

🥗Paleo

These tostadas are a gourmet take on a classic, featuring slow-smoked chicken, a vibrant mango salsa, and a creamy avocado crema for a truly unforgettable experience.

2 lbs Chicken thighs - bone-in, skin-on

2 tbsp Smoked paprika

1 tbsp Brown sugar

1 tbsp Chili powder

1 tsp Garlic powder

See all 19 ingredients ↓

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⏱3h

👥4

🔥600 cal

Hard

🍽️Mexican

🥗Paleo

These tostadas are a gourmet take on a classic, featuring slow-smoked chicken, a vibrant mango salsa, and a creamy avocado crema for a truly unforgettable experience.

#BBQ #Chicken #Tostadas #Mexican #Smoked #Mango Salsa #Avocado Crema #Gourmet

Instructions

Prepare the Chicken: Combine Chicken ingredients in a bowl and rub all over the chicken. Smoke chicken at 250°F (121°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred.
Prepare the Mango Salsa: In a bowl, combine all Mango Salsa ingredients and mix well. Refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the Avocado Crema: In a food processor, combine all Avocado Crema ingredients and blend until smooth and creamy. Add more water if needed to reach desired consistency.
Assemble the tostadas: Spread a layer of Avocado Crema on each tostada shell.
Top with smoked chicken and a generous spoonful of Mango Salsa. Serve immediately.

Ingredients

Chicken
2 lbs 900 g Chicken thighs - bone-in, skin-on
2 tbsp 30 mL Smoked paprika
1 tbsp 15 mL Brown sugar
1 tbsp 15 mL Chili powder
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Cayenne pepper
Mango Salsa
1 ripe mango N/A Diced
1/2 red bell pepper N/A Diced
1/4 red onion N/A Finely diced
1 jalapeño N/A Seeded and minced
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Chopped cilantro
Avocado Crema
2 ripe avocados N/A Peeled and pitted
1/4 cup 60 mL Mexican crema or sour cream
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Water
Pinch N/A Salt
Tostadas
8 N/A Artisan corn tostada shells

Equipment

Smoker
Mixing bowls
Food processor
Fork
Cutting board
Knife

Instructions

Prepare the Chicken: Combine Chicken ingredients in a bowl and rub all over the chicken. Smoke chicken at 250°F (121°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred.
Prepare the Mango Salsa: In a bowl, combine all Mango Salsa ingredients and mix well. Refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the Avocado Crema: In a food processor, combine all Avocado Crema ingredients and blend until smooth and creamy. Add more water if needed to reach desired consistency.
Assemble the tostadas: Spread a layer of Avocado Crema on each tostada shell.
Top with smoked chicken and a generous spoonful of Mango Salsa. Serve immediately.

Nutrition per serving

Calories 600