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If you do not wish to fry the tortilla shells, you can eat with tortilla chips or purchase pre-fried tostadas. adapted from howsweeteats.com
Cut chicken into cubes and toss with salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add chicken and cook until golden on all sides, about 10-12 minutes. In a bowl, mix together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
While the chicken is cooking, use a small skillet (just slightly larger than the tortillas), add about 1-2 tablespoons of oil at a time over medium-high heat, then add each tortilla, cook for 15-20 seconds on each side and drain on paper towels.
Remove chicken from the skillet and place on a plate, keeping the heat on. Add sauce to the skillet, whisking well. Let it cook and bubble for 5-6 minutes, whisking occasionally, until it slightly thickens and reduces by just a bit. Add the chicken back in the skillet and toss.
Assemble tostadas by placing the chicken on the tortillas, then covering it with a few spoonfuls of corn, avocado, and blueberry salsa!
Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.
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